Vegan Spinach & Artichoke Dip

Preheat oven to 350 F; lightly grease a 1-quart baking dish.

Heat a large skillet (use one with a lid—you’ll need it in a bit) over medium-high heat. Once hot, add the oil, then the onions. Saute for a minute, then lower the heat to medium. Saute for another 2 minutes, until soft (keep an eye on them and add water if they are on the verge of burning). Add garlic and cook for a few more minutes, until the onions and garlic are softened. Then add spinach. Cover the skillet and let the mixture steam for a few minutes, until spinach is wilted. Remove from heat.

In a food processor, blend together the tofu, nutritional yeast, apple cider vinegar, basil, salt and pepper until smooth. Add artichokes and spinach mixture and pulse until the vegetables are finely chopped.

Transfer the mixture to the prepared baking dish and bake for 30 minutes, or until lightly browned on top. Remove from the oven and set on a cooling rack. Let it cool a few minutes before serving. You can also serve this warm from the blender, but the oven makes it oh so steamy and hot and delish!

Adapted from Food.com.