Creamy and delicious, this recipe is a fairly classic vegan version of an otherwise dairy filled dip. For those who find healthier and/or cruelty free versions more satisfying, you’ll fully appreciate what I share with you today without missing a thing. After playing around with the ingredients I’ve adapted this recipe from the lovely Angela at Oh She Glows. It’s an easy and flavorful recipe for when you’re craving a creamy, rustic style dip or spread. It’s versatile in a way that you can use it as a dip for chips and crackers, or maybe you’ll prefer to layer some on a slice of your favorite crusty bread. It comes together easily and can be ready in about 35 minutes or so.For this recipe I used baby spinach but you could use baby kale or chopped large leaf kale. There are herb options so use your favorite or what you have on hand. I chose to use thyme here and it was delicious. Fresh herbs would be fantastic too. The lemon will add an overall brightness and the optional nutritional yeast will lend a cheesy note. Once complete the ingredients come together creating a nice flavor combination to scoop up or spread in whatever way you like. Feeling like adding a bit of freshness, cut up colored bell peppers into scoopable slices and enjoy that way.
Create the creamy base by adding the beans along with the spices and liquids, blend until smooth. This isn’t as smooth as it could be. I’m generally a little impatient and stopped before it was completely smooth. Do what you feel…we either like it or we learn from it!
Saute the onions, garlic, artichoke hearts and spinach.
Add in the pureed beans. Scooping it just like this would be delicious too!
Place mixture in small baking dish, top with bread crumbs and bake. Enjoy this warm creamy dip with pita chips/crackers, serve as a spread for your favorite crusty bread or scoop up with fresh chunky sliced bell peppers. Either way it’s delicious!
SPINACH + ARTICHOKE WHITE BEAN DIP
- 1/4 cup bread crumbs
- 2 tablespoons olive oil, divided
- 1 large shallot or medium onion, diced
- 3 garlic cloves, minced or 1/2 teaspoon garlic powder
- 1 jar/can (14 oz.) artichoke hearts in water, drained and chopped
- 5 oz. baby spinach or 1 bunch spinach, roughly chopped
- 1 can (15oz) cannellini, navy or great northern beans, drained and rinsed
- 1 lemon, juice of
- 3 tablespoons water
- 2 – 3 tablespoons nutritional yeast, optional
- 1 teaspoon dried thyme, basil or oregano (I used thyme) or 2 teaspoons fresh minced
- mineral salt & fresh cracked pepper to taste
- 1/2 teaspoon red pepper flakes
Preheat oven to 375 degrees F.
In a small bowl combine the bread crumbs with 1 tablespoon olive oil, mix well using your fingers, set aside. Add a little extra oil if you feel you need it.
Heat the remaining oil in a skillet/pan over medium heat, add onions and saute for about 5 minutes, until onions are translucent. Add in garlic and cook 1 minute more, add artichoke and spinach, cook until spinach wilts.
In food processor, add beans, lemon juice, water, nutritional yeast, herbs of choice, salt and red pepper flakes. Process until creamy scrapping down the sides as needed. Add the puree to the sauteed artichoke and spinach mixture and mix well.
Fill a small baking dish with mixture, add a layer of the olive oil bread crumbs over top and bake, covered for 10 minutes (I don’t use foil anymore and covered my dish with a small silpat, worked well). After 10 minutes, remove cover and cook an additional 10 minutes. If top doesn’t turn golden, place the dip in the broiler to brown, about a minute or two should do. Just be careful it doesn’t burn. Let cool a few minutes before serving.
Serve warm as a dip with pita chips or crackers. You can also serve this as a delicious spread with crusty bread of choice.Makes 3 cups.
If using frozen artichokes and/or spinach, thaw before use. Use 1 cup, or about 9 oz.. thawed spinach that’s been squeezed dry.
If using garlic powder, add to the bean mixture with the other herbs and spices.