(VEGAN/VEGETARIAN RECIPES) This tofu-based spinach artichoke dip is creamy and “cheesy” thanks to Tofutti brand cream cheese and nutritional yeast. Red pepper gives it a kick, and basil and garlic accentuate the flavor of the spinach and artichokes.

This dip is ideal with tortilla chips or with warm flatbread. Serve this crowd-pleaser at your next party! — Global Animal

This spinach artichoke dip is creamy and delicious. (VEGAN/VEGETARIAN RECIPES)
Spoon some dip into a bread bowl for a nice presentation. Photo Credit: Elana Pisani (VEGAN/VEGETARIAN RECIPES)

Spinach Artichoke Dip
Yield: 12 servings

10 oz box Frozen Spinach, thawed
1 package Medium Firm Tofu, pressed
1 14 oz can Artichokes, drained and chopped
3/4 cup Garlic Herb Tofutti Cream Cheese
1 tsp Red Pepper Flakes
1/2 cup Nutritional Yeast
4 cloves of Garlic, minced
1/4 tsp Basil
1 tsp Salt
1 tbsp Panko (optional)

Add the tofu, cream cheese, red pepper, nutritional yeast, garlic, basic, and salt to a food processor and process until creamy.

Transfer into an oven safe dish and add the spinach and artichokes. Stir until well combined. Bake for 25 minutes at 350 degrees F. If you would like to add some crunch, sprinkle a tbsp of panko over the top before baking.

Learn more about the Meat-Free Mondays Challenge!

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