Description
A creamy, comforting dip made with spinach, artichokes, and white beans, perfect for sharing with friends.
Ingredients
Scale
- 1/4 cup bread crumbs, optional
- 2 tablespoons olive oil, divided
- 1 large shallot or medium onion, finely diced
- 3 garlic cloves, minced or 1/2 to 1 teaspoon garlic powder
- 1 jar/can (14 oz.) artichoke hearts in water, drained and chopped
- 5 oz. baby spinach or 1 bunch spinach, roughly chopped
- 1 can (15 oz) white beans (cannellini, navy or great northern beans), drained and rinsed
- 1 small lemon, juice of
- 1/2 cup water or vegetable broth
- 2 to 3 tablespoons nutritional yeast, optional
- 1 teaspoon dried thyme, basil or oregano
- Salt and fresh cracked pepper to taste
- 1/2 teaspoon red pepper flakes
Instructions
- Preheat oven to 375°F (190°C).
- In a small bowl, combine the bread crumbs with 1 tablespoon olive oil and mix well. Set aside.
- Heat the remaining oil in a skillet over medium heat. Add onions and sauté for about 5 minutes until translucent.
- Add garlic and cook for 1 minute. Then add artichoke and spinach, cooking until spinach wilts.
- In a food processor, combine beans, lemon juice, water, nutritional yeast, herbs, salt, and red pepper flakes. Pulse to break beans and then blitz until creamy.
- Add the puree to the sautéed mixture and fold gently to keep some artichoke bits.
- Transfer to a baking dish, top with bread crumbs, and press lightly.
- Bake covered for 10 minutes, then remove cover and bake for an additional 10 minutes. Broil briefly if not golden.
- Let cool for a few minutes before serving.
Notes
Pair with toasted sourdough, pita chips, or crackers for serving. Can be made ahead and baked right before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/3 to 1/2 cup
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg