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Main Courses

Spinach Artichoke Dip

2 Tablespoons olive oil

1 onion, chopped

3 cloves of garlic, minced

1/2 teaspoon crushed red pepper

5 oz. fresh spinach

14 oz. firm tofu, drained

1/2 cup nutritional yeast flakes

2 Tablespoons lemon juice

1 teaspoon dried basil

1 1/2 teaspoons sea salt

1/2 teaspoon freshly ground black pepper

14 oz. of canned, marinated, artichoke hearts, drained

tortilla chips or warmed tortillas cut into triangles

Preheat oven to 350 degrees.  Lightly grease a 1 qt. baking dish.  In a large skillet, heat oil over medium-high heat and saute’ onions until soft.  Add garlic and red pepper and let cook a few more minutes.  Reduce the heat to medium-low and add spinach.  Let cook, stirring gently, until spinach is wilted. 

In a food processor, blend tofu, nutritional yeast, lemon juice, basil, salt, and pepper until smooth.  Add artichokes and spinach mixture, and pulse about 15 times.  Transfer to prepared baking dish. 

Bake for 30 minutes, or until lightly browned on top.  Let cool a few minutes, then serve with bread or chips.