hearty & bean-y !
Meatless Monday is here, and I am super excited to share with you something I’ve been working on perfecting, for basically ever! It’s super creamy, waaaay healthy, and packed with the best iron + protein ya need. You won’t even miss the cheese & mayo that your average Artichoke dip has, and you NOW have a new dish to bring to parties. HELLO SUPERBOWL. We made it just in time!
Let me begin by explaining to you how darn hard I worked to make the perfect Spinach Artichoke dip. Ughhhh feels like ages. So before I went total dairy-free egg-free, this was a go to dip I’d order any time I had the chance, and devour whenever in front of me at a party (no shame). Like, how can one not?! AND when I was eating dinner with Ryan and my dad at By Chloe earlier in the month, they had an Artichoke & Kale dip on the menu. Now, at this point I was already on this thing where I needed to make the perfect recipe, and up until then, I never actually had a good vegan version. OH MY GOODNESS, GUYS. By Chloe once again wowed me. Even my dad said he couldn’t tell the difference, and he is hard to please when it comes to vegan cuisine.
SO of course I spent the next few weeks (and any opportunity I had) trying to nail this recipe. I swear, the last time I made it Ryan was like "nooooooo, not again." (-_-). Of course this time it had to be SICKLY good, prove him wrong, and it had to taste like the real deal – if not better. After much trial and error, here I have for you the perfect vegan spinach artichoke dip. AND it’s gluten free, so how about that?! Give it a go- do it, do it! Enjoy :) xx S
| Vegan • Gluten Free |
I N G R E D I E N T S:
- 1 15oz. cans of Cannellini beans, drained & rinsed
- 1 14oz. can of artichoke hearts, diced slightly just to break up
- 5 oz of fresh spinach
- 1 large onion, diced
- 3-4 cloves of garlic, minced
- 1/4 cup of nutritional yeast flakes
- 2 Tbs of lemon juice
- 3 Tbs of water
- 1 tsp of dried basil
- 1 tsp of sea salt
- 1/2 tsp of red pepper flakes
- 1/2 tsp of black pepper
- 1/4 tsp of white pepper (optional- add more black pepper if omitting this!)
- Breadcrumbs, to top (optional)
- Olive oil to saute!
SAUTE: Preheat your oven to 350 degrees Fahrenheit. In a large frying pan over medium heat, add a splash of olive oil. Once hot, toss in the onions with a pinch of salt. Cook for a few minutes or until translucent, and then add the garlic + red pepper flakes. Let it saute for just a minute and then add in the artichoke hearts and spinach. Cook through until spinach wilts! Remove from heat and pop your onion-spinach- artichoke mixture into a food processor. Pulse a few times just to dice up a little! Pour into a large bowl and set aside.
CREAMY BEAN SAUCE: Rinse out the food processor. Now, add in the beans, lemon, water, basil, nutritional yeast, salt + pepper. Puree until smooth & super creamy. Add to the bowl with your spinach mixture, and fold to combine.
COOK!: In a greased dish, add the super tasty dip mixture. Top with breadcrumbs and cook for about 25-30 minutes. Broil to brown the top if needed! Let cool a bit (it's hard, but you must!), and eat with some crunchy tortilla chips, pita, or bread. I topped mine with some vegan parm. MMM Enjoy!