A vegan spinach artichoke dip that is extremely creamy, delicious and easy to make. Using all whole food ingredients and is gluten free as well. The perfect appetizer!
10ozpackage of frozen chopped spinachdefrosted; see notes for fresh spinach
1/4cupchopped white onion
3tbspnutritional yeast substitute parmesan cheese
1 1/2cupscrackersoptional; gluten free if needed
Instructions
Preheat the oven to 400°F
Drain and rinse the white beans.
In a food processor, add in the white beans, plain yogurt and minced garlic. Blend until completely smooth.
Next, add in the quartered artichoke hearts, chopped spinach, nutritional yeast and chopped white onion. The onion can be roughly chopped, as they will break down in the food processor. Pulse for about a minute, just until the ingredients are combined and chopped up, leaving chunks still present.
Add the spinach artichoke dip mixture into an oil shallow dish that is oven safe. Smooth out with a spatula to make sure it is even.
Optional cracker top: crush the crackers until extremely fine (or leave some small pieces) and sprinkle over the top of the dip and press in.
Bake at 400°F for 20-22 minutes.
Serve with dippers of choice!
Notes
Nutrition facts are based off of using Kite Hill Unsweetened Plain Yogurt
You can use fresh spinach but make sure it is cooked down prior. 1 lb of fresh spinach will reduce down to about 1.5 cups sauteed.
Use plain artichoke hearts, not marinated
Dairy free cheese or regular cheese is optional. Add in about 1/3 cup of cheese if you want that extra cheese-y taste.