Broccoli Mum’s vegan spinach artichoke dip uses a secret whole-food ingredient—cauliflower—combined with silken tofu and spices to create a rich, dairy-free, and low-calorie creaminess.
Ingredients
• Cauliflower (approx. 1 head / ~350g, steamed or cooked)
• Silken tofu (350g)
• Soy milk (1/2 cup)
• Garlic salt (1 tsp)
• Onion powder (1 tbsp)
• Plus spinach and artichoke hearts
How to Make It
1. Steam the cauliflower: Cook the cauliflower until soft and tender.
2. Blend the base: In a high-speed blender or food processor, combine the cooked cauliflower, silken tofu, soy milk, garlic salt, and onion powder. Blend until completely smooth and creamy.
3. Fold in greens and artichokes: Stir or lightly pulse in the spinach and chopped artichoke hearts.
4. Warm and serve: Heat through on the stovetop or bake until warm and bubbly.