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.
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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