4 Ingredient Artichoke Dip

This 4 Ingredient Artichoke Dip is easy to make and incredibly delicious. This is a simple no fuss recipe with healthy ingredients. It makes not only a great dip, but is also fantastic as a spread, or pesto!

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: Oil-Free, Vegan, WFPB

Servings: batch

Calories: 281kcal

Cost: $5.50

Ingredients

14 ounces Reese's Delicate Baby Artichoke Hearts (1 can)
1 cup silken tofu*
4 ounces baby spinach steamed
1 tablespoons miso paste more to taste
Salt and pepper to taste

Optional add-ins to season:

vegan feta on top
nutritional yeast
garlic and onion powder
lemon juice
vegan parmesan
extra-virgin olive oil

US Customary - Metric

Instructions

Preheat oven to 180°C / 355°F.
Steam the spinach and blanch it in ice water, then squeeze out excess liquid and chop. Alternatively, you can use frozen thawed spinach and skip this step.
In a food processor or high-speed blender, combine all the ingredients and pulse until smooth and combined.
Transfer the mixture to a baking dish and bake until warm and fragrant (around 15-20 minutes). Then broil for 5 minutes.
Use the artichoke spinach dip as desired: Spread it onto burgers, sandwiches, crackers, or crostini. Dip veggies or chips into it. You can also thin it out with some broth or pasta water and use it as pesto.

Notes

*As an alternative to silken tofu, you can use either mashed white beans or a combination of vegan mayonnaise and sour cream. These alternatives provide a creamy texture and work well in the recipe.

Storage: To store the dip, transfer it to an airtight container and refrigerate. It can be stored in the refrigerator for up to 3-4 days.

Freeze: Freezing is not recommended, as the texture and flavor of the dip may change after thawing, affecting its overall quality. Enjoy it within a few days for the best taste and freshness.

Nutrition