Spinach Artichoke Dip (lower fat and vegan/dairy-free)
1 cup of artichoke hearts (get frozen or soaked in water)
1 box silken tofu (use a mixture of tofu and Tofutti Cream Cheese if you aren't trying to save too many calories, to make 12 oz.)
1 box frozen spinach, thawed and squeezed (you can use fresh if you like, but cook it down and drain)
2+ cloves of garlic (use powder if you want and add more or less as you like)
2 T. nutritional yeast and/or Vegan Parmesan
2 T. Lemon juice
1 T. Vinegar and/or Red Hot style hot sauce (I like rice vinegar, but any kind can work, even balsamic)
A few pinches salt
Ground pepper (I like white and cayenne in this, but use what you have and like)
This is good processed together as is or baked for a richer flavor.
Optional: Top with breadcrumbs, (homemade is best, as you can season them up and to the dip before baking OR mix in to the dip if not baking).
If you are baking it, preheat the oven to 350, then bake for about 30 minutes.
"I do feel that spiritual progress does demand at some stage that we should cease to kill our fellow creatures for the satisfaction of our bodily wants." -Gandhi