Spinach Artichoke Dip

Despite its thorny, armor-like exterior, research suggests that every effort should be made to eat artichokes. This super food dip is lighter than normal but still packed with flavor!



  • 9 oz. frozen spinach
  • 3 tablespoons chopped green onions
  • 3 tablespoons chopped onions
  • 3 tablespoons chopped water chestnuts (optional)
  • 1 (15 oz.) can artichoke hearts, water-packed
  • ¾ cup Mori-nu tofu, firm
  • ¾ cup Cashew Mayo or store-bought light vegan mayo of choice
  • 3 tablespoons diced pimientos (optional)
  • 1 tablespoon nutritional yeast
  • ½ tablespoon lemon juice
  • ½ tablespoon onion powder
  • ½ tablespoon crushed garlic
  • ½ tablespoon dill weed
  • ½ teaspoon salt


  • Thaw spinach, squeeze out most of the moisture, and put in mixing bowl with onion, green onion, and water chestnut.
  • Rinse and drain artichoke hearts and pulse in food processor until coarsely chopped. Add into bowl with spinach.
  • Blend the next 9 ingredients in the same food processor and mix in with the spinach mixture.
  • Serve with whole-wheat crackers, sliced vegetables, your favorite whole-wheat baguette.

Ready in about 10 minutes
Makes 12 servings

About the Author

Daniel Velez

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