Creamy and delicious, this healthy baked spinach & artichoke white bean dip recipe is a fairly classic vegan version of an otherwise dairy filled dip.
You’ll love that this vegan spinach artichoke dip is:
- 10 ingredients
- can be gluten free
- & well balanced
It’s an easy and flavorful recipe for when you’re craving a creamy, rustic style dip. Scoop it up with pita chips or spread on your favorite crusty bread. Or, for a fresh take, cut up colored bell peppers into scoopable slices and enjoy it that way.
To make it even better, this recipe comes together quickly and will be ready in about 35 minutes or so!
Without further ado, let’s begin!
HOW TO MAKE VEGAN SPINACH ARTICHOKE DIP
A little about the ingredients:
- I used baby spinach but you could use baby kale or chopped large leaf kale.
- There are herb options, use your favorite or what you have on hand. I chose to use thyme here and it was delicious. Fresh herbs would be fantastic too.
- The lemon will add an overall brightness and the optional nutritional yeast will lend a cheesy note..
Start by creating the creamy base by adding the beans along with the spices and liquids, blend until smooth (shown above). This isn’t as smooth as it could be. I’m generally a little impatient and stopped before it was completely smooth. Do what you feel – we either like it or we learn from it!
Next, saute the onions, garlic, artichoke hearts and spinach (shown above).
Then add in the pureed beans to the sauteed mixture and stir well (shown above). Scooping it just like this would be delicious too!
Lastly, place mixture in small baking dish, top with bread crumbs and bake (shown above).
Enjoy this warm creamy dip with pita chips or crackers, or serve as a spread for your favorite crusty bread. Alternately, scoop it up with fresh chunky sliced bell peppers. Either way you like, this baked spinach & artichoke dip is delicious!Print
VEGAN SPINACH & ARTICHOKE WHITE BEAN DIP
This creamy spinach and artichoke white bean dip is perfect for alone time or when entertaining a crowd! Scoop it up with pita chips, crackers or spread on your favorite crusty bread.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Makes 3 cups
- Category: Condiment, Dip
- Cuisine: Vegan
- 1/4 cup bread crumbs, optional
- 2 tablespoons olive oil, divided
- 1 large shallot or medium onion, diced
- 3 garlic cloves, minced or 1/2 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) cannellini, navy or great northern beans, drained and rinsed
- 1 lemon, juice of
- 1/4 cup water
- 2 – 3 tablespoons nutritional yeast, optional
- 1 teaspoon dried thyme, basil or oregano (I used thyme) or 2 teaspoons fresh minced
- mineral salt & fresh cracked pepper to taste
- 1/2 teaspoon red pepper flakes
Preheat oven to 375 degrees F.
In a small bowl combine the bread crumbs with 1 tablespoon olive oil, mix well using your fingers, set aside. Add a little extra oil if you feel you need it.
Heat the remaining oil in a skillet/pan over medium heat, add onions and saute for about 5 minutes, until onions are translucent. Add in garlic and cook 1 minute more, add artichoke and spinach, cook until spinach wilts.
In food processor, add beans, lemon juice, water, nutritional yeast, herbs of choice, salt and red pepper flakes. Process until creamy scraping down the sides as needed. Add the puree to the sauteed artichoke and spinach mixture and mix well.
Fill a small baking dish with mixture, add a layer of the olive oil bread crumbs over top and bake, covered for 10 minutes (I don’t use foil anymore and covered my dish with a small silpat, worked well). After 10 minutes, remove cover and cook an additional 10 minutes. If top doesn’t turn golden, place the dip in the broiler to brown, about a minute or two should do. Just be careful it doesn’t burn. Let cool a few minutes before serving.
Serve warm as a dip with pita chips or crackers. You can also serve this as a delicious spread with crusty bread of choice.
Makes 3 cups.
If using frozen artichokes and/or spinach, thaw before use. Use 1 cup, or about 9 oz.. thawed spinach that’s been squeezed dry.
If using garlic powder, add to the bean mixture with the other herbs and spices.