How to make Vegan Spinach and Artichoke Dip

BY FOODACIOUSLY

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

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

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

quick
dairyfree
glutenfree
vegan
lowcalorie
lowfat
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.

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Step 2

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

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.

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.

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