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Tofu Spinach Artichoke Dip

I know I’m a bit late to the party, but I’ve been seeing all these Superbowl recipes and although I’m not much of a football buff, they’ve made me a bit envious. So for the first time in a few years I turned on the TV and cooked up some ginger lime buffalo wings (which
Course Appetizer
Cuisine American
Level Beginner
Main Ingredient Cheese, Tofu
Diet Gluten-Free, Low Sugar, Low-Carb, Pescatarian, Vegetarian


  • ½ small onion (diced)
  • 2 cloves garlic (minced)
  • 14 ounces artichoke hearts water (quartered)
  • 10 ounces frozen spinach (defrosted, squeezed and chopped)
  • 14 ounces soft tofu (drained)
  • 5 ounces water chestnuts (roughly chopped)
  • ¼ cup mayonnaise
  • ½ cup Parmigiano-Reggiano (freshly grated)
  • ¼ cup Gruyere (grated)
  • salt and pepper (to taste)
  • Paprika (for garnish)


  • Move your oven rack to the upper middle position and preheat the oven to 450 degrees F.
  • Heat an oven proof skillet and add a splash of oil. Saute the onions until they are soft then add the garlic, continuing to saute until they are well caramelized and a nice rich brown. Squeeze the excess water out of the spinach and artichoke hearts and add them to the onions, stirring to combine.
  • Add the drained tofu and mash with a wooden spoon, stirring to incorporate with everything else. Add the water chestnuts, mayo, Parmigiano Reggiano and 1/2 C of the Gruyere. Stir together until smooth and creamy then salt and pepper to taste.
  • Sprinkle the remaining Gruyere on top and dust with paprika. Bake in oven until the dip is bubbly and the cheese is golden brown.
  • Enjoy with a fresh baked baguette or crackers.