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. It’s made with beans, nutritional yeast, apple cider vinegar, spinach, and artichokes. Who knew beans would make it so creamy and delicious!?! I literally could have eaten the whole entire bowl, and I basically did. You can pair it with crackers, chips, or carrots. I can eat it by the spoonfuls plain too. It also tastes so good as a sandwich spread. Mmmm….I want some right now! Make this at your next party and it will definitely be a crowd pleaser. Vegan Spinach Artichoke Dip
Makes about 2 cups
one 14 ounce can artichoke hearts (drained & divided)
1 heaping cup cooked cannellini beans or great northern beans
¼ 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
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.
(Recipe adapted from Pickles & Honey)