Saturday, September 8, 2012

Vegan Appetizer: Spinach and Artichoke Dip

Football season is here! It all began Thursday...Hubs and I sat and watched the Giants/Cowboys game. I've been a NY fan since the womb so the game was tough to watch at times. But still I'm excited that the season has started!

I've mentioned before Nutritional Yeast has become a staple ingredient to many of my comfort food recipes. Read my previous post to learn more about the healthy benefits.

Here is another recipe to add to the list. Can you believe there's NO dairy in this? And there's actually protein? Serve this with some Blue Corn Tortilla Chips and you're set for the weekend game. Once again Nutritional Yeast scores a big Touchdown.


-One 15 oz. can of Quartered Artichoke Hearts (chopped)

-10 oz. chopped spinach (about 1/2 cup)

-One 8 oz. container of Tofutti Cream Cheese

-1 cup nutritional yeast (1/2 in recipe, 1/2 for sprinkling on top)

-2 tsp red pepper flakes

-2 tsp garlic powder

-salt, as needed

-1/2 cup of Tofutti Sour Cream


1. Preheat oven to 375 degrees

2. Mix all ingredients together in small baking dish

3. Cover with tin foil, cook 15 minutes until bubbling

4. Remove tin foil, sprinkle 1/2 cup of nutritional yeast on top and bake an additional 10 minutes




  1. Joanna--this is awesome! Beats the heck out of another vegan recipe I have. Thanks so much!

    1. Thank you both! It's so easy and I'm loving nutritional yeast right now.