RECIPE STORY

Vegan Spinach and Artichoke Dip

by

This creamy artichoke dip is made with a baked mix of blended spinach, white beans, tahini, and lemon.

Prepared without cheese, cream, or mayo, this recipe has half the fats and ten times fewer saturated fats than the classic one.

Great both warm and cold, serve it with toasted pitta for a tasty party dip or a light lunch.

Health

Time

25m

Cost

Nutrients

204 kcal

Carbs 23 grams

Sugars 2 grams

Total Fats 7 grams

Saturates 1 grams

Fibers 9 grams

Proteins 13 grams

Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Sesame

Servings

4

Step 1

In a skillet, sizzle crushed garlic with olive oil and then add in the spinach. Cook for a few minutes or until the leaves have lost their water.

Ingredients List

Extra Virgin Olive Oil1tbsp
Garlic Clove1
Fresh Spinach150g
Cannellini Beans230g
Nutritional Yeast (optional)2tbsp
Tahini2tbsp
Cayenne Pepper0.5tsp
Black Pepper0.5tsp
Saltto taste
Lemon0.5
Artichoke Hearts (in brine)150g
Step 2

In a food processor, blitz the beans with tahini, cayenne pepper, black pepper, lemon juice, and nutritional yeast into a chunky paste.

Ingredients List

Extra Virgin Olive Oil1tbsp
Garlic Clove1
Fresh Spinach150g
Cannellini Beans230g
Nutritional Yeast (optional)2tbsp
Tahini2tbsp
Cayenne Pepper0.5tsp
Black Pepper0.5tsp
Saltto taste
Lemon0.5
Artichoke Hearts (in brine)150g
Step 3

In a mixing bowl, combine the cooked spinach and bean mixture with chopped artichoke hearts. Stir well and season with salt to taste.

Ingredients List

Extra Virgin Olive Oil1tbsp
Garlic Clove1
Fresh Spinach150g
Cannellini Beans230g
Nutritional Yeast (optional)2tbsp
Tahini2tbsp
Cayenne Pepper0.5tsp
Black Pepper0.5tsp
Saltto taste
Lemon0.5
Artichoke Hearts (in brine)150g
Step 4

Transfer the mix into an oven-proof dish and bake for 15 minutes at 200°C (390°F). Serve the dip warm with toasted pitta bread or tortilla chips.

Ingredients List

Extra Virgin Olive Oil1tbsp
Garlic Clove1
Fresh Spinach150g
Cannellini Beans230g
Nutritional Yeast (optional)2tbsp
Tahini2tbsp
Cayenne Pepper0.5tsp
Black Pepper0.5tsp
Saltto taste
Lemon0.5
Artichoke Hearts (in brine)150g

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