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Spinach & Artichoke Dip

Ingredients 12 ounces tofu, firm (1 small package)

2-3 cloves Garlic, chopped

1/8 teaspoon Chili Flakes

1 tablespoon Apple cider vinegar

pinch of salt and black pepper

20 ounces Frozen chopped spinach, thawed (2 packages)

9 ounces Frozen artichokes, thawed, chopped (1 package)


Instructions Preheat oven to 350 degrees.In a medium mixing bowl, add the tofu, garlic, mustard, chili flakes, vinegar, salt and pepper. Mash tofu to a course consistency, like feta cheese. Add the spinach and artichokes and toss to combine.Spread dip out evenly in a large baking dish (I used a 9′ pie pan).Bake uncovered for about 25 minutes, or until thoroughly heated.

Notes Serve dip warm with lots of cut veggies (like celery, carrot, pepper, broccoli, radish and cucumber) and spread a bit of it over your favorite whole-grain crackers or bread.

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