2 (14-ounce) cans artichoke hearts packed in water, drained
2 large roasted red peppers packed in water, drained
2 c. loosely packed fresh spinach
1/4 c. freshly squeezed lemon juice
2 medium cloves garlic, peeled
6 Tbl. nutritional yeast flakes
2 Tbl. tamari
1 Tbl. chopped fresh parsley, or 1 tsp. dried parsley
1 tsp. fresh ground black pepper
1/2 tsp. ground cayenne
Instructions
Preheat the oven to 350F.
Crumble the tofu into a food processor. Add the remaining ingredients and process for 50 to 60 seconds, until unified and silky.
Pour the mixture into 11x7x2-inch baking dish. Cover and bake for 30 minutes. Uncover and bake for 20 minutes more until golden brown.
Serve hot with whole-grain crackers, pita bread, and cut vegetables as desired.
Originally Submitted
10/17/2012
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