Artichoke Spinach Dip

  • Yield 8 servings

This creamy dip can be easily altered more spicy or sour depending on your taste.


1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
3 garlic cloves, very finely chopped
1 (14-ounce) can of artichoke hearts, drained
1 tablespoon lemon juice
2 (10-ounce) packages frozen spinach, thawed and squeezed dry
12 ounces cream cheese alternative or light cream cheese, room temperature
1/2 cup nutritional yeast
Dash of hot sauce
Salt and pepper


  1. In a large skillet over moderate heat, warm the olive oil. Add the chopped onion and garlic. Cook, stirring, for about 5 minutes, or until onion and garlic have softened.
  2. Add the artichokes and cook, stirring occasionally, for about 5 minutes, or until lightly browned. Add the lemon and cook until for another minute. Add the spinach and cook, stirring until thoroughly combined, for 1 minute more.
  3. Add the tofu cream cheese, nutritional yeast and season with hot sauce, salt and pepper to taste. Cook, stirring frequently, for about 2 minutes, or until the dip is creamy. Transfer to a bowl and serve warm or at room temperature.

Recipe by Lindsay of Cook. Vegan. Lover., courtesy of Meatless Monday