Chloe Coscarelli has been an inspiration to both of us for many years, and her first cookbook, Chloe’s Kitchen, is one of our favorites. We come back to her Spinach-Artichoke Dip whenever we’re craving something decadent and savory to eat with chips, bread, or crackers. This magical recipe has all the decadence of classic spinach-artichoke dip, only it’s made using far healthier ingredients. A staple at our parties, potlucks, picnics, and game day, it always gets rave reviews!
Yield: 8–10 servings
Prep time: 20 minutes | Cook time: 40 minutes | Total time: 1 hour
You’ll need: a food processor
2 tablespoons olive oil
1 medium yellow onion, roughly chopped
3 medium cloves garlic, minced
½ teaspoon red chili pepper flakes (optional)
1 (5-ounce) package baby spinach
1 (14-ounce) block silken (also called “soft”) tofu, drained
½ cup nutritional yeast
2 tablespoons lemon juice
1 teaspoon dried basil
1½ teaspoons salt
½ teaspoon ground black pepper
12 ounces canned, marinated, or frozen artichoke hearts, drained
Bread or tortilla chips, for serving
1. Preheat the oven to 350 degrees F. Lightly grease a 1-quart baking dish.
2. In a large skillet, heat the olive oil over mediumhigh heat and sauté the onion until soft, about 5 minutes. Add the garlic and red chili pepper flakes and cook for 2 more minutes. Reduce the heat to medium-low, add the spinach, and cook, stirring gently, just until the spinach is wilted, about 3 minutes.
3. In a food processor, blend the tofu, nutritional yeast, lemon juice, basil, salt, and pepper until smooth. Add the artichokes and the spinach mixture, and pulse about 15 times. Transfer to the prepared baking dish.
4. Bake for 30 minutes or until lightly browned on top. Let cool a few minutes, then serve with bread or tortilla chips.
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