Tofu Spinach Artichoke Dip
This tofu spinach artichoke dip is a creamy, high-protein, dairy-free alternative to the classic, made with healthier fats like tofu and cashews for a rich flavor without cheese. It’s a nutritious and delicious appetizer perfect for gatherings.
Ingredients
- 1 cup fresh spinach
- ⅔ cup cashews
- 10 oz soft tofu
- 70 mL coconut milk
- 50 mL water
- 14 oz artichoke hearts, chopped and drained
- 1.5 cups frozen spinach
- ½ cup asparagus, chopped (for texture)
- ¼ cup coconut cream, thick part
- ⅓ cup onion, finely chopped
- 2 Tbsp garlic, minced
- ½ Tbsp miso paste
- ½ Tbsp soy sauce
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
Garnish:
- Artichoke leaves
- ½ lemon, juiced
Instructions Start Cooking
- Preheat the oven to 400°F.
- In a food processor, blend the spinach, cashews, and tofu until smooth, adding water as needed to achieve a creamy consistency.1 cup fresh spinach, ⅔ cup cashews, 10 oz soft tofu
- Transfer the mixture to a large mixing bowl and combine with the remaining ingredients until well incorporated.70 mL coconut milk, 50 mL water, 14 oz artichoke hearts, 1.5 cups frozen spinach, ½ cup asparagus, ¼ cup coconut cream, ⅓ cup onion, 2 Tbsp garlic, ½ Tbsp miso paste, ½ Tbsp soy sauce, 1 tsp salt, 1 tsp pepper, 1 tsp paprika
- Pour the mixture into a 9” x 2.5” x 6.5” baking dish and spread evenly.
- Bake for 20 minutes or until edges are golden, then remove from the oven and let it cool slightly before serving.Artichoke leaves, ½ lemon
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