Name: Spinach and Artichoke White Bean Dip
Total time: 10 min
Yield: 10 Servings
Cuisine: Dairy-free
Ingredients: 1/2 package frozen chopped spinach (cooked as per package and drained); 1 can white kidney beans (rinsed and drained); 1 can artichoke hearts (drained and coarsely chopped); 1/4 cup extra virgin olive oil; 1/4 cup fresh lime juice (juice from 1 lime); 4 tablespoons nutritional yeast; 1 teaspoon salt; 2 cloves garlic; 1/2 teaspoon dry basil

Spinach and Artichoke White Bean Dip

This creamy, delicious and nutritious spinach and artichoke dip is free from top allergens and so easy to make!

CourseSide dishes, Snack
CuisineDairy-free, Egg-free, Fish-free, Gluten-free, Mustard-free, Peanut-free, Seafood-free, Sesame Seed-free, soy-free, Sulphite-free, Top 8 Allergen-free, Tree Nut-free, Wheat-free
Ingredient/MethodKid Friendly, Vegan, Vegetarian

Servings	Prep Time
10Servings	10minutes

Servings	Prep Time
10Servings	10minutes

Ingredients

1/2package frozen chopped spinachcooked as per package and drained
1can white kidney beansrinsed and drained
1can artichoke heartsdrained and coarsely chopped
1/4cup extra virgin olive oil
1/4cup fresh lime juicejuice from 1 lime
4tablespoons nutritional yeast
1teaspoon salt
2cloves garlic
1/2teaspoon dry basil

Instructions

Follow the instructions on the package of frozen spinach to thaw and cook the spinach leaves. Drain well in a strainer.
Place all ingredients in a food processor or strong blender. Process until smooth.
Serve immediately or refrigerate overnight in an airtight container. Serve cold or at room temperature with chips or sliced vegetables.

Recipe Notes

This dip tastes best after being refrigerated overnight. The nutritional yeast flavor become more pronounced allowing it to taste “cheesier.”

This is also a delicious spread for sandwiches.