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Artichoke Spinach Dip


  • 1 can artichoke hearts, drained
  • 1 cup frozen spinach, thawed and drained
  • 1 garlic clove
  • 1 container Tofutti sour cream
  • 1/2 cup chopped parsley or cilantro
  • 1 tsp chopped jalapeño
  • zest from half a lemon
  • juice from half a lemon
  • 1 tsp maldon sea salt
  • 1 green onion, chopped


  • In food processor add the artichoke hearts and pulse a couple of times.
  • Add the garlic, parsley, jalapeño and pulse again 2-3 times.
  • Add the sour cream, lemon zest, lemon juice, green onion and salt.
  • Pulse again until combined.
  • Add the spinach and stir.
  • Pour dip into a small bowl and serve with various cut up veggies as well as gluten free crackers.
Tried this recipe?Let us know how it was!