Easy Vegan Spinach Dip

1. 1

   Combine drained tofu with spices, and blend together (I used my food processor, but a hand blender would work well too). Thin out mixure with 1-2 T of marinade from the artichokes, until the consistancy of sour cream.

2. 2

   Add artichokes, roughly chopped into bite-sized pieces.

3. 3

   Add spinach and mix well.

4. 4

   Refrigerate for several hours before serving cold with pumpernickel bread, crackers, or raw vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.