Spinach Artichoke White Bean Dip | Vegan
Prep time
Cook time
Total time
This dip is easy, but so impressive. We're keeping it on the lighter side by using beans as the base instead of nuts. It's creamy and delicious!
Recipe type: dip, appetizer, spread
Serves: 6
  • 1 can white cannellini beans (drained and rinsed)
  • ½ cup + 2 tbsp nutritional yeast
  • 1 tbsp onion powder
  • 3 cloves garlic
  • 2 tbsp lemon juice (about a ½ lemon)
  • ¼ tsp salt
  • 1 cup packed spinach, roughly chopped
  • 1 cup artichoke hearts (about 1 can, drained), roughly chopped
  1. Pre-heat your oven to 375°F.
  2. In your food processor, blend beans with ½ cup nutritional yeast, onion powder, garlic, lemon juice, and salt.
  3. In an oven safe serving dish, mix the bean mixture with the spinach and artichokes.
  4. Cover with tin foil, then bake for 12 minutes.
  5. Take the foil off, sprinkle with extra nutitional yeast (or vegan parmesan like Violife's or this recipe) and broil on high for 2 minutes.
  6. Serve this saucy goodness up with your favourite raw veggies, chips, crackers...you name it.
Recipe by HookedOnPlants at https://hookedonplants.ca/2018/03/01/creamy-spinach-artichoke-white-bean-dip-vegan/