Vegan Spinach Artichoke Dip

Have you ever been to Houston's?  I'm talking about the restaurant, not our fair city. It is a fine dining restaurant that we've gone to several times over the years, especially for anniversary dinners.  They have the perfect Spinach Artichoke dip on their appetizer menu.  Perfect.

They serve it hot, with salsa, sour cream and tortilla chips.  All other spinach artichoke dips are rated in comparison to that one.

However, that dip is loaded with fat and cheese.  So, I was bound and determined to create a healthier version.  This Vegan Spinach Artichoke Dip is chock-full of onion, garlic, bell pepper, artichoke, spinach and made creamy using Tofutti Sour Cream.

A note about Tofutti Sour Cream:  this is not a vegan health food.  I have not yet experimented with alternative ways to make this dip creamy, but I would like to.  Some ideas for substitutions off the top of my head that may work are: silken tofu, cashews blended with water, cooked and blended potato or even my vegan, no oil creamy cauliflower sauce, although it is not quite thick enough to make the cut, I think.

Serve hot on lightly toasted french bread or - my favorite way - with baked tortilla chips, salsa and more of the tofutti sour cream on the side.

Here's a tip about no oil tortilla chips:  The baked tortilla chips we eat are actually baked tostadas broken into smaller pieces, readily available at most grocery stores here in Houston, Texas.  They are baked with no added oil and are a wonderful substitution for chips.

This dip is also delicious cold with raw veggies.  Enjoy!

Vegan Spinach Artichoke Dip

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Creamy, veggie packed dip that can be served on toasted French bread, baked tortilla chips, crackers or with a fresh veggie platter for a party. Can be served warm or cold.

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Ingredients

• 1 sweet onion, diced
• 3 cloves of garlic, minced
• 1/2 large red bell pepper, diced
• 14 oz. artichoke hearts, drained and diced
• 8 oz. fresh baby spinach, roughly chopped
• 10 oz. box frozen chopped spinach, thawed and liquid squeezed out
• 3 green onions, thinly sliced
• 1/2 tub Tofutti vegan sour cream
• salt and pepper

Instructions

1. In a stockpot, sauté the onions over medium-high heat until translucent. Add a tablespoon of water, as needed, if they start to stick.
2. Add garlic and cook for 60 seconds
3. Add bell pepper and cook for 3 minutes
4. Add artichoke and cook for 3 minutes
5. Add spinach until wilted and heated through.
6. Add salt and pepper.
7. Turn off heat and mix in the green onions and sour cream thoroughly. Taste the mixture at this point and adjust seasonings salt and pepper, as needed.
8. Serve with toasted french bread or tortilla chips and salsa.

Notes

If serving with baked tortilla chips, serve warm alongside salsa and vegan sour cream for the ultimate experience. The baked tortilla chips we eat are actually baked tostadas broken into smaller pieces, readily available at most grocery stores here in Houston, Texas.

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