Hot Artichoke Dip Recipe | Vegetarian Times Skip to main content

Hot Artichoke Dip

Everyone loves spinach-artichoke dip, but it’'s a fat-and-calorie fiesta. Not this recipe——yet you'’ll never know it.



Ingredient Line: 
1 12-oz. pkg. light silken tofu
Ingredient Line: 
2 Tbs. reduced-fat mayonnaise
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1 Tbs. Dijon mustard
Ingredient Line: 
1 Tbs. lemon juice
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2 cloves garlic, minced (about 2 tsp.)
Ingredient Line: 
½ tsp. onion powder
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1 15.5-oz. can artichoke quarters in water, drained, rinsed, chopped
Ingredient Line: 
1 cup frozen chopped spinach, thawed and squeezed dry
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½ cup grated Parmesan cheese


1. Preheat oven to 400F. Purée tofu, mayonnaise, mustard, lemon juice, garlic and onion powder in blender or food processor until smooth. Transfer to bowl.

2. Stir artichokes, spinach and Parmesan cheese into tofu mixture. Spoon into 8-inch glass pie dish or casserole. Bake 20 minutes. Dust with paprika; serve.

Nutrition Information: 

1 g
Total Fat: 
1 g
Saturated Fat: 
1 g
1 mg
56 mg
1 g
1 g
Makes about 2 1/2 cups

Comments on this Recipe

To Christine regarding vegan parmesan--this is a recipe I was given and it is really good and healthy: combine equal amounts sliced raw almonds and nutritional yeast in a food processor, and tah-dah, vegan parm. It need a little salt but I usually don't add it to the entire batch because I never know if I will need the extra salt in every recipe where I use it. You can make as much as you want and just keep it in a sealed container in the fridge.

I made this for Super Bowl yesterday, and while my guy liked it, I didn't think that much of it. It wasn't creamy, which I chalk up to it being made "only" with silken tofu (which doesn't melt). I really wanted "gooey," but alas that mouth feel was not present in my attempt. I haven't given up on it though, because I like the idea (we are going to have it as a sandwich spread today). I think I would add chopped water chestnuts and some Neuchâtel cheese next time, and maybe some actual onions instead of the onion powder.

I made a vegan version using Vegenaise and just sprinkling vegan parm on top. Super easy and delicious. I will be bringing this to a holiday party soon!

Where did you find Vegan parm??? I can't find any anywhere.

I made this last night with great hopes that it would taste like the original dip. It didn't. It tasted "OK", but the consistency was really off. It was watery and curdled. I made it exactly as directed with one exception- I didn't have any spinach. That wouldn't account for the watery consistency. I had to bake it longer than suggested also. At the 20 min. mark it was just starting to bubble-not hot in the center. I won't make it again.

I made this dip for my New Year's Eve party and it was a hit. Nobody could believe that it was made with tofu and that it was low fat. I'll make it again and again. I had no problems with the consistency. It was thick and perfect with pita chips.

Awesome recipe! Turns out perfect every time I make it! I use more garlic and add a touch of cayenne to spice it up. Sworn meat eaters couldn't get enough of this dip and they were shocked to realize it had tofu in it and could taste so delicious!

I haven't made it yet...but I will. Wish me luck as I am all thumbs in the kitchen!

I made this for the first time tonight. I really like it. Some people commented about it not being creamy enough. What do you want creamy or healthy? I am SURE that if some people use their imagination they can make it creamier without losing the healthiness of this recipe. The consistency for me was fine. I just added a little salt to what I plated. For the lady that had it turn out runny; maybe you should drain your tofu on some paper towels Ann D squeeze your spinach a little more. It has a thumbs up from me.