Vegan Spinach Artichoke Bean Dip

Vegan Spinach Artichoke Bean Dip Recipe

By Brand New Vegan

Ingredients

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

2 Tbs Panco Bread Crumbs

2 Tbs Vegan Parmesan (see recipe below)

Instructions

1Saute onion, jalapeno, and roasted peppers until softened.  Add garlic and continue to saute for 1 minute or until fragrant.

2Stir in baby spinach and continue cooking until spinach has wilted.  Set aside.

3Drain both cans of beans, reserving the juice from either one.

4Add beans to blender along with almond milk, lemon juice, and vinegar.  Blend until smooth.

5Add nutritional yeast and spices and continue blending, adding reserved bean juice if needed to keep it smooth.

6Add Onion/Spinach mixture to blender and pulse a few times to incorporate.

7Add drained Artichokes to blender and pulse a few times to incorporate.

8Pour into a oven-safe baking dish.  Mix toppings together and sprinkle on top.  Bake in 350 degree oven for 30 minutes.

9Broil for 5 additional minutes to brown.

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