Creamy Vegan Artichoke + White Bean Dip
Creamy Vegan Artichoke + White Bean Dip
Calories
120.98kcal (8 serving)
Total Fat
2.18g (8 serving)
Saturated Fat
0.53g (8 serving)
Trans Fat
0.0g (8 serving)
Cholesterol
0.0mg (8 serving)
Sodium
1985.07mg (8 serving)
Total Carbs
20.28g (8 serving)
Dietary Fiber
6.62g (8 serving)
Sugars
1.07g (8 serving)
Protein
7.78g (8 serving)
- 1 15 oz canned white kidney beans
- 1/2 tbsp Maille old-style Dijon mustard
- 3 cloves garlic chopped
- 1/4 cup nutritional yeast
- 1/2 tbsp red pepper flakes
- 1/2 cup non-dairy milk
- 2 tbsp salt
- 1/2 tbsp olive oil
- 8 oz frozen spinach
- 12 oz jar marinated artichokes chopped
- as needed fresh herbs to garnish
- as needed pita chips bread crisps and crackers for serving
Directions
Print1. Preheat oven to 375 degrees.
2. In a food processor, puree together the beans, Maille Dijon Old Style, garlic, nutritional yeast, red pepper flakes, non-dairy milk and 1 teaspoon of the salt until smooth and creamy, stopping to scrape down the sides as needed. Set aside.
3. In a medium-sized cast iron, or oven-safe, skillet, heat the olive oil over a medium burner. Then toss in the spinach, artichokes and remaining teaspoon of salt. Saute until the spinach is cooked through (and wilted, if using fresh), about 2-3 minutes. Remove from the heat, stir in the bean mixture until combined and transfer the skillet to the oven. Bake for 20 minutes, or until the top is golden brown. If the top starts to get too dark to quickly, simply cover the pan with foil and finish baking.
4. Let cool for a few minutes, then serve with dipping crackers of your choice. Leftovers can be stored in an airtight container in the refrigerator, and be enjoyed cold, or reheated for a few minutes.
