Healthy Spinach Artichoke Dip Recipe
By Batch Cooking Club
🔪Prep Time: 10 minutes
👩🍳Cook Time: 10 minutes
1 Tbsp olive oil or ¼ cup vegetable broth
4 cloves garlic, thinly sliced
4 cups baby spinach (about 6-oz)
1 14-oz can artichoke hearts in water, drained and chopped
1 14-oz can cannellini beans, drained and rinsed
juice of ½ lemon
¼ cup nutritional yeast
1 ½ tsp garlic powder
1 ½ tsp onion powder
1 tsp sea salt
¼ tsp freshly ground black pepper
1In a large skillet add the oil or vegetable broth. Add the garlic and cook for 2 minutes until fragrant.
2Stir in the spinach and artichoke hearts. Saute until just wilted.
3In the food processor, add the spinach mixture, beans, lemon juice, nutritional yeast, garlic and onion powders, salt and pepper. Process until smooth.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.