Super Bowl Ready Spinach and Artichoke Dip
1 (12 ounce) package firm silken tofu (I like Mori-Nu's lite tofu in the aseptic package)
1/2 cup nutritional yeast (more or less, to taste)
1/4 cup raw cashews (ground in food processor into a meal)
3-4 cloves garlic, peeled and minced
1/2 teaspoon salt
1/2 teaspoon cayenne
dash hot sauce, optional
1 tablespoon olive oil
1/2 medium onion, diced
1/4 teaspoon red pepper flakes, optional
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (9 ounce) package frozen artichoke hearts, thawed and chopped
salt and pepper, to taste
1. Heat oven to 350 degrees Fahrenheit; lightly grease a shallow casserole dish and set aside. In blender, combine tofu, nutritional yeast, ground cashews, garlic, salt, cayenne, and nutmeg. Blend until smooth. Try not to add additional liquid if possible, but you can thin it out slightly with olive oil or water if your blender needs a little help.
2. Taste for seasoning, adjusting as needed adding hot sauce if desired. Heat olive oil over medium-high in a large saute pan. Add red pepper flakes if using and chopped onion; saute until onions are translucent, about 2-3 minutes.
3. Add spinach and artichokes, stirring to combine and heat through. Season with salt and fresh black pepper to taste, being mindful that the tofu mixture will also add seasoning.
4. Add tofu mixture to spinach mixture and stir well to combine. Spoon into prepared casserole dish and heat uncovered in oven for 10-15 minutes until heated through and lightly browned.
You could also top with vegan parmesan or shredded mozzarella (I'm a Daiya addict) before baking, but I think it's pretty good on its own. Serve warm with tortilla chips, baguette slices, or raw sliced veggies.
Source of recipe: I wrote this recipe, just winging it and hit the nail on the head. I made this for my brother's super bowl party last year and it disappeared with lightning speed, I got a special request to bring it again this year so I decided to post it.