Crazy Awesome Guilt-Free Spinach Artichoke Dip

Because this dip is made with a silken tofu base and NOT a cheese or cream base, you can eat the entire thing and not feel guilty at all.  It's baked in the oven so it's warm and melty and delicious, and I bet if you bring it to a party and don't tell anyone it's vegan, they wouldn't even know.

Baked Spinach Artichoke Dip

Ingredients:

Dip before going in the oven

-1 small yellow onion, diced
-1 (12 ounce) packages frozen chopped spinach (thawed, drained and squeezed dry)
-1 (8 ounce) jar marinated artichoke hearts, roughly chopped
-1 tablespoon olive oil
-1 (12 ounce) packages firm silken tofu
-1/2 cup nutritional yeast flakes
-3 garlic cloves, roughly chopped
-2-3 tablespoons apple cider vinegar
-1 teaspoon dried basil
-1 teaspoon dried parsley
-1/4 teaspoon cayenne pepper
-1 teaspoon salt
-1/2 teaspoon black pepper

Method:

Preheat oven to 350°F.  Saute onion, spinach and artichoke hearts in olive oil until onion is soft, about 8 minutes.  Blend together tofu, nutritional yeast, garlic, vinegar and spices in blender or food processor until mixed and very smooth.

Combine the smooth base from the blender and the onion/artichoke/spinach mix in a bowl.  Taste and add extra seasonings and nutritional yeast, as needed.  Smooth into non-stick baking dish and bake for 15-20 minutes, or until lightly browned on top.  Serve warm with bread.