Vegan Spinach Artichoke Dip
Spinach artichoke dip is one of my all time favorite party snacks. It’s usually loaded with dairy so I tend to stay away from it. However, this recipe is easy, healthy, protein-rich, and leaves you feeling great after eating it.
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Ingredients
- 1 14 ounce can artichoke hearts (drained & divided)
- 1 heaping cup cooked cannellini beans or great northern beans
- 1/4 cup nutritional yeast
- 3 tablespoons filtered water
- 2 tablespoons apple cider vinegar
- 1 tablespoon extra virgin olive oil
- 1 medium clove garlic, minced
- 1 heaping cup frozen spinach, thawed, pressed to remove excess water & chopped
- 1 green onion, thinly sliced (optional)
- fine grain sea salt & pepper to taste
Instructions
- Chop half of the artichoke hearts and set them aside. Place the other half in a food processor bowl with the cannellini beans, nutritional yeast, water, and apple cider vinegar. Blend until creamy.
- Add the olive oil and garlic to a sauté pan and cook over medium heat until the garlic is golden brown. Add the spinach to the pan, stir, and heat through.
- Transfer the dip from the food processor to a serving bowl and stir in the cooked spinach mixture, remaining chopped artichoke hearts, and green onion. Add salt and pepper to taste.
- Serve the dip with crackers, pita chips, or veggie sticks. It also makes a great sandwich spread.
- Enjoy!
Servings: 2 cups