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SPINACH ARTICHOKE DIP Recipe

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This recipe for SPINACH ARTICHOKE DIP is from The Keaton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon oil
* 1/2 onion, finely diced
* 4 cloves garlic, minced
* 8 ounces vegan cream cheese
* 8 ounces silken tofu
* 2 tbsp lemon juice
* 1/3 cup nutritional yeast
* 3/4 tsp salt
* Black pepper to taste
* 1/3 cup almond milk
* 5 ounces artichoke hearts, roughly chopped
* 8 ounces frozen spinach, defrosted and chopped
* 1/2 cup grated vegan parmesan cheese
* 2 tbsp fresh chives

Directions:
Directions:
Preheat the oven to 425°F.
2. In a small pan, add in the oil. Once warm, add the onions and garlic. Sauté for 3 minutes or until the onions are translucent and the garlic is fragrant.
3. In a high-powered blender, add the almond milk, tofu, cream cheese, onions and garlic, nutritional yeast, lemon juice, pepper, and salt. Blend until very smooth.
4. Add the spinach, artichokes, parmesan and chives. Pulse a couple of times, but do not blend. You want to leave it a bit chunky! Adjust seasonings to taste.
5. Transfer to a greased oven-safe dish and bake for 20 minutes or so until warm and golden.
6. Mix and serve with toasted bread, crackers, or vegetable sticks. Enjoy!
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