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.
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In a food processor, blitz the beans with tahini, cayenne pepper, black pepper, lemon juice, and nutritional yeast into a chunky paste.
In a mixing bowl, combine the cooked spinach and bean mixture with chopped artichoke hearts. Stir well and season with salt to taste.
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.
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