This post is dedicated to Amelia…because I stole her recipe… even though her sister gave it to me and told me to try it. Then again, she also put open markers in Amelia’s bed when she was little so maybe I shouldn’t trust her with Amelia’s things…
Anyways, I never had artichokes growing up. I’d never even tried one until I think after college when my roommate ordered it on pizza. I still don’t really get them and I certainly couldn’t make them edible if I was presented with one.
BUT…
I can saute them out of a can and then bake them into a dip! Oh yeah! Mad cooking skills right here! Hollah!
…I’m so cool…
Anyways, consider this part 3 of my Super Bowl recipes- BBQ Chili and Funfetti Footballs being Parts 1 and 2.
Amelia’s Spinach and Artichoke Dip
courtesy of Theprettyvegan at Food.com
- 1/2 yellow onion , diced
- 1 (12 ounce) package frozen chopped spinach (I believe Amelia used fresh and it worked great but I’ll let he comment on that below if she wants)
- 1 (8 ounce) jar marinated artichoke hearts*
- 1 tablespoon olive oil
- 1 (12 ounce) package firm silken tofu
- 1/2 cup nutritional yeast flakes
- 3 garlic cloves
- 2 -3 tablespoons apple cider vinegar
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
*I have no idea what “marinated artichoke hearts” are. Like I said, I’m an artichoke virgin. All I know is, nothing at Whole Foods had this on the label. So I opted for a can of organic artichoke hearts packed in water, not oil, and salt and pepper. They worked perfectly!
uncooked
This. Is. Delicious. I know my pictures are atrocious because I opted for that awful yellow background (sorry about that) and because quite frankly, artichoke and spinach dip just isn’t pretty! But trust me.
It’s also significantly healthier then a traditional spinach and artichoke dip which has tons and tons of cheese and mayo. It will help you and your friends keep those New Years Resolutions. Yeah, remember those?
In fact, I can’t think of one reason you shouldn’t make this recipe! So there!
wickedvegan.com 
That actually looks really good. Spinache and artrichoke dip is seriously one of my FAVORTIE appetizers of all time, but it is horribly unhealthy. I’m tempted to make this 🙂
You had me until nutritional yeast flakes. Essential? Where could i get some?
hmm..I would definitely lean toward yes in regards to it being essential. It’s used as a replacement for parm cheese so I think you’d really miss it if it was gone.
If it’s a regular Grocery store like Stop and Shop, I would check in the nutritional section, you know that one aisle they keep the organic cereals and stuff? I bet it’s there. I buy mine in the bulk section of Whole Foods. If that’s an option, I would start there because then you can get just what you need.
Good luck!
lovin the dedication erin 🙂 sooo for the artichokes, marinated ones are typically packed in oil with spices and a bit of acidity (vinegar i think). since i used the marinated ones, i omitted the olive oil and used some of the liquid from the jar as my base. i also reduced the amount of vinegar i added for the same reason! either way works though, i just used what i had! i also did fresh spinach, one 8oz bag wasn’t quite enough, i would probably use 2 in total next time if i did fresh again. but yum, i would like this again soon, glad you liked it too!
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