Spicy Vegan Spinach Artichoke Dip

I made the ever-popular Buffalo Chicken Dip (I use rotisserie instead of canned chicken for this) for the Lebowski party this weekend. I knew I also wanted to do a vegan dip for people like Markus who fight the good fight against cheese. I wasn’t able to give it much forethought so I ended up literally thowing all of the below items in a blender and baking at 250F for 20 minutes. A lot of our friends who aren’t vegan at all loved it and it went faster than the Buffalo Chicken!

1 package silken tofu

1 package Tasty Bite Spinach Dahl

1 can Artichoke Hearts

2 tbsp Parsley

1 cup Nutritional Yeast

1 can green chiles

1 tbsp cayenne pepper

Something fast and haphazard that ended up being a great addition to the party! The silken tofu made it a creamy dip and the nutritional yeast gave it a cheesy flavor. The Spinach Dahl gave it a lot of extra flavor and was basically the base of the dip without me having to pour in a bunch of spices, since they were already in the mix! I love keeping Tasty Bite packs around the house, they are the perfect start to “use what you have” moments in the kitchen.