Who could resist a good, creamy dip? I couldn't. This one is full of flavor, creaminess and crunch, thanks to the water chestnuts added. The silken tofu effectively fills the role of the sour cream and mayonnaise usually used in non vegan versions. Try this for the coming July 4th picnic.
Vegan Spinach Artichoke Dip
1- 12 oz silken tofu
1 tbsp lemon juice
1 tbsp red wine vinegar
3 tbsp dried minced onions
2 tbsp garlic powder
3 tbsp nutritional yeast
1 tsp salt
1\4 tsp black pepper
1-8 oz bag fresh Spinach (or you can also use 10 oz frozen spinach thawed and liquid squeezed out)
1-14 oz (8oz dry weight) artichokes, drained and chopped
1/3 cup chopped scallions (around 3 stalks)
1- 8 oz can of water chestnuts, chopped
Mix the tofu up to the black pepper in a blender till smooth. Set aside.
Microwave the fresh spinach for 3 minutes at high setting. Squeeze out the water.
Add the spinach, artichokes, scallions and water chestnuts in a bowl. Add to them the tofu mixture and mix.
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