Baked Spinach Artichoke Dip (Vegan, Oil Free, and Gluten Free)
Ingredients
- 1 onion chopped
- 1 cup vegetable broth
- 1/2 cup raw cashews
- 2 tbsp nutritional yeast
- 1 12oz package silken tofu
- 2 cloves garlic
- 1/4 tsp black pepper
- 2 15oz cans artichoke hearts drained
- 1 1lb bag frozen chopped spinach thawed and all liquid squeezed out
Instructions
- Preheat oven to 350 degrees F.
- Saute onions over medium heat, adding a little water to steam, if necessary.
- Meanwhile, combine remaining ingredients, except artichoke hearts and spinach, in a blender and blend until smooth.
- Add artichoke hearts and pulse until roughly chopped.
- Stir in spinach and onions until incorporated.
- Pour into an oven safe dish and bake for 30 minutes, or until bubbly.
- Let sit 10 minutes before serving.
- Serve with whole wheat or gluten free crackers, pretzels, crudites, sourdough bread, baked tortilla chips, or any other finger food you prefer.
