Description
A creamy, cheesy, Vegan Spinach Artichoke Bean Dip, without all the fat and calories. Perfect for movie night or the big game.
Ingredients
Scale
- 1 small Onion ((diced))
- 1 Jalapeno Pepper ((minced))
- 1/2 cup Roasted Red Bell Peppers ((diced))
- 3 cloves Garlic ((minced))
- 5 oz Baby Spinach
- 1 can Artichoke Hearts ((14oz))
- 1 can Cannellini Beans ((15oz))
- 1 can White Beans ((15oz))
- 1/4 cup Almond Milk ((unsweetened))
- 3 Tbs Lemon Juice
- 1 tsp Apple Cider Vinegar
- 2 Tbs Reserved Bean Juice ((as needed))
- 1/4 cup Nutritional Yeast
- 1 Tbs Vegan Parmesan ((see recipe below))
- 1/2 tsp Garlic Powder
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Topping
- 2 Tbs Panco Bread Crumbs
- 2 Tbs Vegan Parmesan ((see recipe below))
Instructions
- Saute onion, jalapeno, and roasted peppers until softened. Add garlic and continue to saute for 1 minute or until fragrant.
- Stir in baby spinach and continue cooking until spinach has wilted. Set aside.
- Drain both cans of beans, reserving the juice from either one.
- Add beans to blender along with almond milk, lemon juice, and vinegar. Blend until smooth.
- Add nutritional yeast and spices and continue blending, adding reserved bean juice if needed to keep it smooth.
- Add Onion/Spinach mixture to blender and pulse a few times to incorporate.
- Add drained Artichokes to blender and pulse a few times to incorporate.
- Pour into a oven-safe baking dish. Mix toppings together and sprinkle on top. Bake in 350 degree oven for 30 minutes.
- Broil for 5 additional minutes to brown.
Notes
Serve with French Baguette Rounds, oil-free Tortilla Chips, or Fresh Veggies.
Recipe Link for Vegan Parmesan -----> Vegan Parmesan
Recipe Date: September 8, 2017