Vegan Spinach and Artichoke Dip
With natural ingredients, this vegan dip is the perfect snack when you are in a munchie mood.
Servings: 6 people
Calories: 70kcal
Ingredients
- 1 onion small
- 4 garlic cloves
- 10 ounces spinach frozen, thawed, chopped
- 6 ounces artichoke hearts jarred, quartered
- 12.3 ounces silken tofu low-fat
- 1 tablespoon lemon juice freshly squeezed
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- pinch of cayenne pepper
Instructions
- 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 Blend 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.
Nutrition
Serving: 2tablespoons | Calories: 70kcal | Carbohydrates: 8.3g | Protein: 5.5g | Fat: 2g | Sodium: 658mg | Fiber: 3g | Sugar: 1.9g |
| SmartPoints (Freestyle): 2
SmartPoints (Freestyle): 2
SmartPoints (Freestyle): 2