Warm Spinach-artichoke Dip (vegan)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 onion, roughly chopped
• 3 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes (optional)
• 5 ounces baby spinach
• 1 (14 ounce) package soft tofu, drained
• 1/2 cup nutritional yeast flakes
• 2 tbsp.lemon juice
• 1 teaspoon dried basil
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon fresh ground black pepper
• 14 ounces artichoke hearts, drained (canned or frozen)
• bread or tortilla chips, for serving

Recipe

• 1 preheat oven to 350 fahrenheit; lightly grease a 1-qt. baking dish.
• 2 heat the oil in a large skillet over medium-high heat and saute the onions until soft. add garlic and red pepper and cook a few more minutes, then reduce the heat to medium-low and add spinach. cook, stirring, until spinach is wilted.
• 3 blend together the tofu, yeast, lemon juice, basil, salt and pepper until smooth, in either a blender or food processor. add artichokes and spinach mixture and pulse about 15 times to chop the veggies.
• 4 transfer the mixture to the prepared baking dish and bake for 30 minutes, or until lightly browned on top. let cool a few minutes, then serve with bread or chips.