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Warm vegan spinach and artichoke dip

Creamy, warm spinach and artichoke dip with a bright lemon kick.
Silky vegan goodness, speckled with artichoke and tiny capers.
Serve it hot with bread and watch it disappear fast.

snack ⏱ 70 min 310 kcal / portion 35.0 g carbs / portion (estimated) vegan gluten 🔗 Original source

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Warm vegan spinach and artichoke dip
v6 · rb0e705f985 20260727Z1751 3 pieces red chilli 25 g coriander 190 g artichoke 3 tbsp capers 4 pieces spring onion 3 tbsp lemon juice salt to taste 4 pieces garlic 60 g panko breadcrumb kitchen paper to taste 1 tbsp coriander 🍳 ⏱ 18-20 min put oil in the pan and cook onions until soft and caramelised 🍳 ⏱ 1 min cook with chopped chilli and coriander stalks 🌀 stir in artichokes, spinach, capers, spring onions, coriander leaves, lemon juice, salt and black pepper to combine pickle sliced chillies in lemon juice and salt 🔥 heat the oven to 240°C blitz tofu with whole garlic, miso, cornflour, remaining artichokes, caper brine and artichoke oil until smooth 🌀 pour tofu mixture into the onion pan and stir well, then smooth the top 🔪 use kitchen paper to clean the exposed sides of the pan 🌀 mix breadcrumbs with olive oil, crushed garlic and capers 🌀 sprinkle breadcrumbs evenly over the spinach mix 🔥 ⏱ 15 min bake, rotating the pan once halfway through, until golden brown 🍽 sprinkle over remaining coriander, spring onions and pickled chillies Warm Spinach Dip 🥗 90 ml olive oil 1 piece onion 350 g spinach black pepper to taste 600 g silken tofu 2 tbsp white miso paste 2 tsp cornflour 2 tbsp caper brine olive oil, onion 0.5 · 1.5 pieces 0.5 · 12 g 0.5 · 1.5 pieces 0.5 · 12 g coriander 0.333 · 63 g artichoke 0.667 · 127 g artichoke spinach, black pepper 0.333 · ¾ tbsp capers 0.667 · 2⅛ tbsp capers 2 pieces spring onion 2 pieces spring onion 1½ tbsp lemon juice 1½ tbsp salt 0.5 silken tofu, white miso paste, cornflour, caper brine 0.5 · 2 pieces garlic 0.5 · 2 pieces garlic panko breadcrumb kitchen paper 0.5 · ½ tbsp coriander 0.5 · ½ tbsp coriander
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Preparation steps

  1. put oil in the pan and cook onions 18-20 min until soft and caramelised
  2. cook for 1 min with chopped chilli and coriander stalks
  3. stir in artichokes, spinach, capers, spring onions, coriander leaves, lemon juice, salt and black pepper to combine
  4. pickle sliced chillies in lemon juice and salt
  5. heat the oven to 240°C
  6. blitz tofu with whole garlic, miso, cornflour, remaining artichokes, caper brine and artichoke oil until smooth
  7. pour tofu mixture into the onion pan and stir well, then smooth the top
  8. use kitchen paper to clean the exposed sides of the pan
  9. mix breadcrumbs with olive oil, crushed garlic and capers
  10. sprinkle breadcrumbs evenly over the spinach mix
  11. bake 15 minutes, rotating the pan once halfway through, until golden brown
  12. sprinkle over remaining coriander, spring onions and pickled chillies

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