Healthy Spinach, Artichoke And White Bean Dip
Creamy dreamy spinach and artichoke dip! Filled with all the flavors of the traditional dip just better for you! The perfect dip for Super Bowl, a dinner party or just to have on hand.
This is so easy to make I couldn’t resist. This is a one pan wonder. Can be made ahead, and even used as a sauce for grains and pasta.
What makes this dip is the use of cashews and beans for the sauce, which creates the creaminess we all love. I mean you can’t have a dip and it not be creamy.
Notes on ingredients for the dip:
- Frozen spinach which I find is better than fresh because there is no residual water let over after cooking. So make sure before you add it to the pan you squeeze as much water out as possible.
- A can of whole artichoke hearts which I drained and chopped.
- 1 can white beans I love cannalenni, drained and rinsed.
- Garlic and onion well because I literally have a hard time cooking with out them.
- Cashews which help make the creamy sauce.
- Parmesan cheese or nutritional yeast for cheesiness.
- Panko Bread crumbs for the crispy crunchy topping.
This dip can be made ahead just wait to bake it right before serving. Leftovers will last in the fridge for 3-4 days. Happy cooking XOXO
It is really easy to make and delicious ! This is a great way to sneak in veggies and still have that yummy comfort food.
- 1 tablespoon Olive Oil
- 1 teaspoon Kosher salt
- 1 Medium sweet onion, diced
- 4 Garlic cloves minced
- 1 jar Artichoke hearts, drained and chopped
- 16 ounces Bag frozen spinach, defrosted and water squeezed out
- 1 can Cannelloni beans, drained and rinsed
- 1/4 cup Cashews
- 1 Small lemon juice and zest
- 1/4 cup Almond milk
- 1 teaspoon Fresh thyme
- 1 teaspoon Fresh chopped basil
- 1 teaspoon Fresh oregano
- 1 teaspoon Onion powder
- Pinch Red chili flakes
- 1 tablespoon Olive oil
- 1/4 cup Fresh grated parmesan cheese
- 1/2 cup Gluten free breadcrumbs
Preheat oven to 400 ‘F.
In oven safe skillet over medium heat, heat the olive oil. Sauce the onion and season with salt until translucent. Add the garlic and sauce until fragrant. add the spinach, artichoke hearts and 1 cup beans. Stir and remove pan from heat
In a food processor add the cashews, almond milk, lemon juice and zest, herbs and process until smooth. Mix into the skillet mixture.
In a small sauce pan add the olive oil and toast breadcrumbs for 2-3 minutes and sprinkle on top of the spinach mixture. Top with parmesan and bake 15 minutes.