Spinach Artichoke Dip

Creamy and rich. Reheats well, too, so I take it to work for lunch with tortilla chips.

Ingredients

1 tbsp olive oil
1/2 yellow onion, finely diced
1 8 oz jar artichoke hearts, finely diced
12 oz fresh baby spinach, thoroughly chopped
1 12 oz package silken tofu, drained
3 garlic cloves, sliced thin
3 tbsp apple cider vinegar
1/2 cup nutritional yeast
1 tsp dried parsley
1 tsp dried basil
1 tsp cayenne pepper (reduce to 1/4 tsp if you prefer very little spice)
1 tsp salt
1/2 tsp black pepper

Directions

Preheat oven to 350.

Saute onions on medium-high heat with the olive oil for two minutes. Add artichokes and saute for three more minutes. Add spinach and saute for four or five minutes, until the spinach is completely wilted and softened.

In a food processor or blender, combine the tofu, garlic, nutritional yeast, vinegar, spices and salt. Blend until smooth.

Pour the tofu mix into a 8x8 or 9x9 baking dish. Mix in the sauteed vegetables.

Bake for 20 minutes, or until lightly browned on top.

Serve with tortilla chips or pita chips.