Vegan Spinach and Artichoke Dip

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This is a great recipe for when you feel like snacking on some dip but don’t want all the extra added calories and additives. It uses only natural ingredients and is definitely healthier than it’s dairy-filled counterpart. The great thing about this recipe is that it truly does not lose the flavor even when “vegan-izing” it.

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Vegan Spinach and Artichoke Dip

Vegan Spinach and Artichoke Dip

Yields: 4-6 servings | Serving Size: 2-3 Tbsp | Calories: 70 | Total Fat: 2.0 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 658 mg | Carbohydrates: 8.3 g | Dietary Fiber: 3.0 g | Sugars: 1.9 g | Protein: 5.5 g | SmartPoints: 2 |

Ingredients

  • 1 small onion
  • 4 garlic cloves
  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 1 (6-ounce) jar of quartered artichoke hearts
  • 1 (12.3 ounce) package low-fat silken tofu
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • pinch of cayenne pepper

Directions

Preheat the oven to 350 degrees F.

Wrap the onion and garlic in aluminum foil. Bake for 20 to 30 minutes, or until soft

Place the spinach in a clean dish towel. Squeeze and twist the dish towel to press out as much water as possible from the spinach.

Place the spinach, onions, garlic, and artichokes in a food processor or Blendtec and pulse until well chopped. Add the remaining ingredients and process until just slightly chunky or smooth – your preference.

Serve with freshly baked tortilla chips, crackers, or fresh-cut veggies.

https://skinnyms.com/vegan-spinach-and-artichoke-dip/

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6 Comments on "Vegan Spinach and Artichoke Dip"

  1. Toni  July 15, 2015

    In general, how long would you say your dips last? I am interested in making this one, your ranch dip, creamy avocado dip and the peanut butter yogurt dip. And I know I will be only one eating them in my family and I don't want to make too much and it go bad quickly. Do you recommend freezing any of them?

    Reply
    • SkinnyMs  July 16, 2015

      If sealed in an air-tight container, dips will last 2-3 days in the refrigerator. We wouldn't recommend freezing most dips, as they can easily become watery and some separation can occur. If you are looking to create a smaller batch, we would recommend halving the recipe.

      Reply
  2. maria  April 25, 2016

    what can you use in place of tofu? ty!

    Reply
  3. Bonnie  February 24, 2017

    Any skinny recipes for air fryers?

    Reply
    • Gale Compton  February 24, 2017

      Bonnie, Currently we don’t. However, we are coming out with some delicious Instant Pot recipes, in the near future.

      Reply

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