Spinach Artichoke Dip


One of my all time favorite appetizers before vegan, was spinach artichoke dip. I still kept it as a fave after wards, making it at home since I have never seen it in a restaurant. But I used to make it with processed vegan cheeses as the mase. It was very simple to make and delicious, but lacked the healthy aspect that I like to apply to pretty much everythin I eat now. 

This dip has it all. Starting with my Tofu mayo, this recipe checks all the boxes. Its low fat, no processed ingredients, low sodium and it tastes amazing.

I made this in about 10 minutes and it was in the oven and ready to eat in no time, making one of those great lat minute guests recipes as well as an easy weeknight snack. I dipped gluten-free crackers, but it would also be great with flatbreads, homemade tortilla chips or crudite.

Spinach Artichoke Dip

A light version of an old favorite.



Prep Time
10 Minutes

Cooking Time
20 Minutes


  • 1 can artichoke hearts
  • 2 cup baby spinach - packed
  • 1 garlic clove - minced
  • 1 cup tofu mayo
  • 1/3 cup nutritional yeast
  • S/P - to taste


  • Pre heat oven to 400F
  • Open and drain the can of artichokes, rinse them well and put aside to drain.
  • In a pan, water-saute the onions for 4 minutes, add the garlic for 1 minutes then add the spinach just to wilt. Set asidein a large bowl.
  • Chop the drained artichokes roughly and add the the bowl. stir in the mayonnaise and nooch to coat and season to taste.
  • Place in the oven for 10-15 minutes, until the top starts to brown a tiny bit.