Delicious hot artichoke dip without dairy, ideal for vegans.
Learn more about Lorenza Ávila
Ingredients10 portions
Preparation
Preheat the oven to 350ºF.
Grease a refractory boy.
In a large skillet, heat oil over medium-high heat and cook onion until smooth. Add the garlic and the peperonccino and cook a few more minutes. Reduce heat to medium-low and add spinach. Let it cook until it is watered, moving carefully.
In a food processor, crush tofu, lemon juice, basil, salt and pepper until smooth. Add the alcachoda hearts and press 15 times. Put in the refractory for baking.
Bake for 30 minutes, or until golden brown on top. Let cool a few minutes and serve with chips.
Cut the bread lid, remove the crumb a little and fill it with the hot dip.
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