The Best Spinach & Artichoke Dip - Vegan

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 (14 1/2 ounce) can cannellini beans or 1 (14 1/2 ounce) can great northern beans, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, diced
• 4 garlic cloves, minced
• 1 (10 ounce) package frozen spinach, thawed and squeezed dry
• 1 (14 1/2 ounce) can artichoke hearts, roughly chopped
• 8 ounces vegan cream cheese (i use tofutti brand)
• 1/4 cup panko breadcrumbs
• 2 tablespoons nutritional yeast
• 1/2 cup vegan mozzarella cheese (i use daiya brand) (optional) or 1/2 cup vegan mozzarella cheese (i use daiya brand) (optional)

Recipe

• 1 preheat oven to 400 degrees.
• 2 add the drained beans into a food processor and blend until smooth, scraping down the sides as you go.
• 3 next add the vegan cream cheese to the bean mixture, and blend until both are well combined and creamy.
• 4 in the meantime, heat the olive oil over medium heat in a sautee pan.
• 5 add onion and cook until nearly translucent.
• 6 add garlic and cook one minute more until fragrant.
• 7 add artichokes and spinach and cook for 2-3 minutes.
• 8 remove from heat and stir in bean mixture from the food processor, as well as the panko and nutritional yeast.
• 9 if using the vegan cheese, you may stir it into the dip completely, or sprinkle over the top.
• 10 cover with foil and cook about 20 minutes.
• 11 remove foil and cook for 10 or 15 minutes more, until a little browned and heated through.