janet @ the taste space

Warm Spinach and Artichoke Dip

In Appetizers on December 29, 2013 at 7:43 AM

Warm Spinach and Artichoke Dip

Stop me if you’ve heard this one already:

What did the eggs benedict say to the rest of the breakfast table?

Happy hollandaise!

Hardy, har har.. Rob told the joke a few times over the holidays.

With the balmy Houston weather and having returned back to work, it does not really feel too much like holidays. In fact, I am at a loss what to do for New Year’s Eve. Rob wants a party. I, however, will be working all day. And, to be honest, I doubt Rob or I will make it all the way until midnight. We are such party poopers. Early risers, we go to bed early as well. With a morning alarm for 5 am, I am usually the earliest to wake. However, two of my co-workers have their alarms for 4:30am. They beat me! Obviously, we need to invite them over after work. Celebrate St John’s, Newfoundland’s new year at 9:30 pm and then call it a night. Last year, Rob and I celebrated by watching the Sydney fireworks at 8am, but alas, I will be busy at work, already.

Warm Spinach and Artichoke Dip

Even if I am not headed out for a party, at least I may provide you with some party fare. Splendid warm but still delicious cold as leftovers, here is a protein-packed spinach and artichoke dip. Definitely not as heavy as real cheese dips, this is more of a veggie-centric dip whipped together with some silken tofu. There is more of a hint of cheesiness, thanks to the nutritional yeast. I don’t particularly enjoy nooch-heavy cheeses, but this was pretty good. It is a nice way to bring a dish that could double as a main, should your other options be limited, and you eat a bunch of it. You could totally chow down on a quarter of this, easily. And you should.

What are your plans for New Year’s Eve?

Warm Spinach and Artichoke Dip

This is my submission this month’s Cheese Please challenge for festive nibbles.

PS. The winner of The Cheesy Vegan is Shannon.

Spinach and Artichoke Dip
Adapted from The Pancake Princess

2 tsp olive oil, or oil of choice
1 small onion, diced
2 garlic cloves, minced
1 bunch spinach, washed and destemmed
1 10-oz package soft tofu, drained (I used silken firm)
1/2 cup nutritional yeast
2 tbsp apple cider vinegar
1 tsp dried basil
1/2 tsp salt
freshly ground pepper, to taste
2.5-3 cups artichoke hearts, drained (canned or frozen, I used frozen)

1. Preheat oven to 350F. Lightly grease a 9×9″ oven-proof pan (a larger pan will require less baking time, and vice versa).

2. Meanwhile, in a large skillet over medium-high heat, heat oil. Once hot, add the onions, sprinkle with salt and saute until softened, around 5 minutes. Add water if it begins to stick. Add chopped garlic and cook for one minute more, until fragrant but taking care not to burn it. Add spinach, cover and allow steam to wilt the leaves, approximately 1-2 minutes. Remove lid. Remove from heat to cool slightly.

3. In a blender or food processor, blend together the tofu, nutritional yeast, apple cider vinegar, basil and salt. Season to taste with additional salt or pepper. Blend until smooth. Stir in the artichoke hearts and spinach and pulse until finely chopped, leaving you with some texture.

4. Pour mixture into your prepared pan and bake for 30 minutes, or until it is warm and lightly brown on top. Let cool slightly prior to serving with your favourite veggies, crackers, bread, etc.

Serves 8+ as an appetizer

  1. We are going to the.boy’s friends for NYE but there is a real and serious danger that I’ll be asleep by 9! This would be such a great dip to bring! A real crowd pleaser.

  2. I’m usually asleep before midnight, but this year I’m attempting to buck that trend and heading to a party! This dip would be great for me to bring!

  3. My friends and I decided to stay in and have a pairing dinner. All I have to do is walk across the street! Love this dip – I made one with tofu and spinach but had it cold. I didn’t think to bake a tofu-based dip – going to have to try this!

  4. Fabulous looking dish! Far better than a party. Maybe. Well, probably not really to most people. But still, delicious. 😛

  5. Mmmm sounds like a perfect New Year’s Eve dish!
    I think we would get along great – I’m also an early riser and can’t normally make it past 10pm ;p

  6. In my pre-vegetarian/mostly vegan days I used to make a spinach artichoke dip that I LOVED and I’ve missed it often. Needless to say, this recipe is very exciting for me and I can’t wait to give it a try! Happy New Year to you!

  7. […] final vegan recipe is Warm Spinach and Artichoke Dip. I umm-ed and aah-ed about this one as there doesn’t appear to be much cheesy about it at […]

  8. Looks delicious Janet 🙂 My plans for New Years are to go to one of my favourite local bas with a friend. No big deal but always fun!

  9. I’ve always shuddered at the idea of these dairy heavy dips but hoped to try a vegan version one day – I really like the look of this one. We are night owls but the idea of holding a party is too much for us – I am still recovering from Christmas so it will be a quiet one but veg haggis as always. Have a great new year and a happy 2014

  10. Interesting fact I read somewhere about artichokes is that they can stimulate liver renewal. 🙂 Dips are my favourite so I am curious about what drink to serve with this one at the next party (maybe tomorrow). Have a great New Year’s Eve!

  11. This actually sounds like a pretty amazing dinner for a night when you feel very snacky. Add salad and crackers and voila! 🙂

  12. Sounds good. Andy has always loved a spinach artichoke dip, but a nonvegan one is not for us anymore. I’m sure we will perfectly happy with this.

    Glad to see that you are okay with using tofu some times (wouldn’t want a steady diet of it, but I think it’s okay to use once a week or so). And ecstatic that you are okay using a little oil. I keep meeting people who are going totally oil-free (one is even going to Costa Rica for a one week vacation with Dr. McDougall), but I can’t see where 2 teaspoons are harmful. My days of dipping bread into copious amounts of olive oil are over and I am exploring fatfree salad dressings (found one that is great, with mustard, noosh, soy sauce, spices, balsamic and apple cider vinegar), but I don’t think I want to avoid oil 100%.

  13. If it makes you feel better, I never stay up until midnight on NY eve…I like to wake early too and starting the new year exhausted does not seem like my idea of fun! This dip sounds like it could carry you through whatever you decide on 🙂

  14. […] loved your comments after I admitted I likely would not be able to stay up to see New Year’s Eve fireworks. You […]

  15. I’ve been wanting to make a cheese-less version of spinach and artichoke dip – I was thinking of using white beans, but silken tofu sounds like a good option too. I love how yours looks a bit browned and firm on top but creamy inside! My New Years Eve options were pretty limited, other than an artichoke dip with pitas haha (good thing I filled up on a quinoa salad beforehand!)

  16. Wait. How am I JUST seeing this now?!?! Janet!! Thank you so much for trying my recipe + posting this spin-off! Because first of all, I am so flattered and second and most importantly, you made me realize the pepper amount was severely off the way I’d written my recipe. Got it corrected now, so thanks for that 😉

    I was reading this and got so excited when you mentioned the balmy Houston weather because I was like, “SHE’S BACK?!” But now, I’m just about a year late to this post. Anyhoo. Hope all is well with you and Rob and that you’re loving your new job!! It’s been way too long since we’ve chatted, but my goal over this break is to catch up with all my lovely blogger friends that I’ve neglected this past semester 😦

  17. Lovely! Will try to make thus tomorrow. Not for new years obvisously, but I think this dip is timeless!

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