Hot Spinach, Artichoke and White Bean Dip

• Vegan
• Gluten free

• Produce

  • 1 14 oz. can Artichoke hearts
  • 4 packed cups Baby spinach
  • 1/2 tsp Basil, dried
  • 1/4 tsp Chili flakes
  • 2 cloves Garlic
  • 1/2 Onion
  • 1 1/2 cups White beans, cooked

• Refrigerated

  • 3/4 cup Almond milk, plain unsweetened

• Condiments

  • 3/4 tbsp Lemon juice

• Baking & Spices

  • 1 tbsp Nutritional yeast
  • 1 generous pinch Pepper
  • 3/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Cashews, raw

Found on insightfulbite.com

Ingredients

• ½ cup raw cashews, soaked overnight or in boiling water for 1 hour*
• ½ tablespoon lemon juice
• ¾ cup plain unsweetened almond milk, divided
• 1 ½ cups cooked white beans, drained if using canned
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ½ onion, diced
• ¾ teaspoon salt, divided
• 4 packed cups chopped baby spinach
• 1 14 oz. can of artichoke hearts, drained well** and chopped
• ¼ - ½ Teaspoon chili flakes (depending on spice preference)
• ½ teaspoon dried basil
• generous pinch of pepper
• 1 tablespoon nutritional yeast (optional)
• 1 teaspoon lemon juice, to taste

Directions

• Preheat oven to 375 degrees Fahrenheit.
• Prepare cashew cream by placing drained cashews, lemon juice, 3 tablespoons of almond milk and a generous pinch of salt and pepper in a high speed blender. Blend until completely smooth, scraping down the sides every so often and adding an additional tablespoon of almond milk if needed. You want the consistency to be spreadable but not runny. Season to taste with salt and pepper.
• Add white beans, and ¼ cup almond milk to the blender with the cashew cream and blend until smooth. Set aside.
• In a large frying pan, heat oil over medium heat.
• Add onion, garlic and ¼ teaspoon salt and sauté for 5 minutes, stirring so garlic doesn’t burn.
• Add the spinach and cook until wilted, about 3 minutes.
• Turn off heat and add chopped artichokes, chili flakes, basil, remaining ½ teaspoon of salt, pepper, nutritional yeast, ½ teaspoon of lemon juice and white bean and cashew mixture to the pan. Stir to combine and season to taste with salt and pepper.
• Transfer to a glass baking dish and cover (with oven safe lid or tin foil) and bake for 20 minutes or until hot.
• If you make this ahead of time, keep it covered in the fridge over night with plastic wrap, then remove plastic, cover with tin foil and bake at 375 for 20-30 minutes until hot.
• Serve while hot with toasted pita bread or baguette slices, tortilla chips, or crackers.