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Recipe of Hot Artichoke Dip without Dairy
Recipe

Hot Artichoke Dip without Dairy

40 min
Not so easy
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Delicious hot artichoke dip without dairy, ideal for vegans.
Learn more about Lorenza Ávila

Ingredients

10 servings
  • 2 spoonfuls of olive oil
  • 1 piece of onion chopped
  • 3 cloves of garlic finely chopped
  • 1/2 teaspoonful of pepperoncino Italian crushed red pepper
  • 5 ounces of fresh spinach
  • 14 ounces of tofu soft, without liquid
  • 2 spoonfuls of lemon juice
  • 1 teaspoonful of basil dry
  • 1 1/2 teaspoons of sea ​​salt
  • 1/2 teaspoonful of black pepper freshly ground
  • 14 ounces of 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.
    Calories
    56.8
    kcal
    2.8%
    Carbohydrates
    3.4
    g
    1.1%
    Proteins
    5.7
    g
    11%
    Lipids
    2.6
    g
    4.1%
    Fiber
    0.7
    g
    1.5%
    Sugar
    0.1
    g
    0.1%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
    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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