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Artichoke Curry Vegan Spinach Dip

  1. Preheat your oven to 375ºF.
  2. Combine the artichoke hearts, tofu, coconut milk beverage, garlic, curry, mustard (if using), lemon juice, salt, and pepper, to taste, in your blender or food processor and puree until smooth.
  3. Stir in the chopped spinach and pour the mixture into 1 to 4 ramekins. 1 is for serving the dip as a whole, but I like using 2 to 4 ramekins for serving smaller or even single-serve portions.
  4. Bake for about 20 minutes, or until the top looks firm and the edges just begin to turn golden brown.
  5. Let cool slightly, but serve hot with tortilla chips, crackers, or bread. See my other serving suggestions in the post above.

By Godairyfree