Warm Dairy-Free Artichoke Dip

Lorenza Ávila
Delicious warm dairy-free artichoke dip, ideal for vegans.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoons peperoncino
  • 5 ounces fresh spinach
  • 14 ounces tofu, smooth, without liquid
  • 2 tablespoons lime juice
  • 1 teaspoon basil, dry
  • 1 1/2 teaspoons sea ​​salt
  • 1/2 teaspoons pepper, freshly ground
  • 14 ounces artichoke heart, fresh, frozen, or canned (without liquid)
  • tortilla chips, for serving
  • french country bread, (rustic)
Preparation
40 mins
0 mins
Medium
  • Preheat the oven to 350 ºF.
  • Grease a small baking dish.
  • In a large skillet, heat the oil over medium-high heat and cook the onion until soft. Add the garlic and peperonccino and cook for a few more minutes. Reduce the heat to medium-low and add the spinach. Cook until wilted, stirring gently.
  • In a food processor, blend the tofu, lemon juice, basil, salt, and pepper until smooth. Add the artichoke hearts and pulse 15 times. Place in the baking dish.
  • Bake for 30 minutes, or until golden brown on top. Let cool for a few minutes and serve with tortilla chips.
  • Cut the top off the bread, remove some of the crumb, and fill it with the warm dip.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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