Spinach Artichoke Leek Dip
14oz. Extra Firm Tofu
8oz. Tofutti Non-Hydrogenated Cream Cheese
2 14oz. cans of Artichoke hearts
10oz. chopped frozen spinach
2 medium sized leeks, chopped
2/3 cup Veganaise
1/3 cup Nutritional Yeast (and a bit more to sprinkle on top)
2 cloves of garlic, minced
1 teaspoon Coriander
1/4 cup lemon juice
2 tablespoons olive oil
Dash Cayenne Pepper
Salt and Pepper to taste
Preheat oven to 350 degrees.
Remember to thaw spinach before starting... I never do, so this is what I do instead:
In a small sauce pan add 1 tablespoon of olive oil and saute chopped leeks until they start to soften. Add frozen spinach and mix with leeks over medium heat. Stir and break up as it thaws out.
In a food processor, combine all ingredients except for artichokes, spinach, and leeks. Blend until smooth. Then add artichoke hearts, blend again. By now, your spinach should be thawed, drain it, and add to the food processor along with the leeks, of course. Blend. Try it... it should be delicious, but you might want to add more spices (I always do!). Spread evenly into a 9x12 pan or any other type of pan you have that will hold this. (The photo below, is the recipe split into 2 pans, the other one was being taken to my mom's house <3)
Sprinkle nutritional yeast on top. Bake for about 20-30 minutes, or until it's a golden brown on top.
Enjoy with tortilla chips or bread... or whatever you like!
Thanks for looking!
cross posted to veganfoodpics