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Lorenza Ávila
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Recipe of Hot Artichoke Dip without Dairy
Recipe

Hot Artichoke Dip without Dairy

40 mins
Half
78
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Delicious hot artichoke dip without dairy, ideal for vegans.
Learn more about Lorenza Ávila

Ingredients

10 portions
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoons pepperoncino Italian crushed red pepper
  • 5 ounces fresh spinach
  • 14 ounces tofu, soft, without liquid
  • 2 tablespoons lemon juice
  • 1 teaspoon basil, dry
  • 1 1/2 teaspoons sea ​​salt
  • 1/2 teaspoons black pepper, freshly ground
  • 14 ounces artichoke heart, fresh, frozen or canned (without its liquid)
  • tortilla chips, at your service
  • bread loaf, (farmer)

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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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Alejandra Rabago Torija
01/01/2019 09:32:59
No dice qué hacer con lo que preparaste en el paso 3...

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