Spinach Artichoke Dip

 This creamy dip is wonderful served with crackers or veggies. I also like to fill phyllo cups and bake them in the oven for a lovely appetizer. This dip is whole food plant based with no oil. Make it for your next get together.

• 1 12-ounce package extra-firm silken tofu, drained
• 1/2 cup nutritional yeast
• 3 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon onion powder
• a few grinds of black pepper
• pinch cayenne pepper
• 1 12-ounce box frozen chopped spinach, thawed and squeezed dry
• 1 14-ounce can quartered artichoke hearts

Preheat toaster oven to 375F. In a food processor add tofu, nutritional yeast, garlic, lemon juice, basil, parsley, onion powder, black pepper and cayenne and process until smooth.

Add drained artichoke hearts and spinach, pulse until thoroughly mixed.

Pour the mixture into a small dish and bake for 15 minutes.

I also like to fill Phyllo shells with this dip and bake them for 8 minutes. 

Serve while warm with crackers, veggies, etc.

Enjoy!!