Vegan Spinach Artichoke Spread

This vegan twist on a classic is made with tofu and Ripple Half & Half Original for a silky smooth and creamy base without the dairy. Serve with baked pita chips or your favorite crackers.

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Serves: 8

Skill level: Beginner

Dairy-Free, Egg-Free, Vegan

Share Recipe

Print Recipe

Ingredients:

2 tbsp olive oil
1 clove garlic, minced
1 small onion, chopped
1/4 tsp each salt, pepper and hot pepper flakes
6 cups spinach
1 jar (6 oz) artichoke hearts, drained and rinsed
4 oz silken tofu, drained
1/2 cup Ripple Half & Half Original
2 tbsp large flake nutritional yeast
Pinch paprika
1 green onion, thinly sliced

Directions:

Preheat oven to 400°F. Heat oil in cast iron skillet set over medium heat; sauté garlic, onion, salt, pepper and hot pepper flakes for 2 to 3 minutes or until onion is softened.
Add spinach; sauté for 2 to 3 minutes or until spinach is wilted. Squeeze out any moisture.
Transfer to food processor along with artichoke hearts; pulse until chopped. Add tofu, Ripple Half & Half Original and nutritional yeast; pulse until well combined.
Scrape into cast iron skillet. Bake for 25 to 28 minutes or until heated through and bubbling around edges. Sprinkle with paprika and green onion.

TIPS

– Add 1 tbsp lemon zest to spinach mixture for a lemony twist.