Spinach and Artichoke Dip


  • 1 onion, medium, quartered
  • 6 cloves garlic, whole
  • 1 tbsp. olive oil
  • 1 tbsp. water
  • 3 oz. spinach
  • 14 oz. artichokes, canned, drained
  • 14 oz. Onederful® Tofu
  • 2 tbsp. basil, chopped
  • 2 tbsp. parsley, chopped
  • 2 tbsp. lemon juice
  • 1 1/2 tbsp. nutritional yeast
  • 2 tsp. salt
  • 1/2 tsp. pepper


  1. Preheat oven to 350°F.
  2. Coat onion and garlic with olive oil and wrap in foil. Bake for 25–30 minutes or until soft.
  3. Meanwhile, add water and spinach to a small pot and gently wilt. Remove from pot, squeeze out liquid and let cool.
  4. Add tofu to a blender. Blend on high until very smooth in texture.
  5. Transfer to a bowl.
  6. When onion and garlic are soft, remove from oven and let cool. When cool, remove skin from garlic. Add both to a food processor along with spinach and artichokes. Pulse until roughly chopped.
  7. Transfer this mixture to bowl with tofu. Add remaining ingredients and gently fold together with a spatula.
  8. This dip can be enjoyed cold after chilling for one hour or hot after being baked at 375°F for 15 minutes or until slightly brown on top.
  9. Serve immediately.
  10. Serving Suggestion: Enjoy with your favorite crackers, chips or veggie sticks.

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