Vegan Spinach and Artichoke Dip

• Vegan
• Gluten free

• Produce

  • 1 (6-ounce jar Artichoke hearts
  • 4 Garlic cloves
  • 1 Onion, small
  • 1 (10-ounce package Spinach, frozen

• Refrigerated

  • 1 (12.3 ounce package Silken tofu, low-fat

• Condiments

  • 1 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 pinch Cayenne pepper
  • 1 1/2 tsp Kosher salt

Found on skinnyms.com

Description

Ingredients

• 1 small onion
• 4 garlic cloves
• 1 (10-ounce) package frozen chopped spinach, thawed
• 1 (6-ounce) jar of quartered artichoke hearts
• 1 (12.3 ounce) package low-fat silken tofu
• 1 Tablespoon freshly squeezed lemon juice
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• pinch of cayenne pepper

Directions

• Preheat the oven to 350 degrees F.
• Wrap the onion and garlic in aluminum foil. Bake for 20 to 30 minutes, or until soft
• Place the spinach in a clean dish towel. Squeeze and twist the dish towel to press out as much water as possible from the spinach.
• Place the spinach, onions, garlic, and artichokes in a food processor or Blendtec and pulse until well chopped. Add the remaining ingredients and process until just slightly chunky or smooth – your preference.
• Serve with freshly baked tortilla chips, crackers, or fresh-cut veggies.