Creamy Spinach and Artichoke Dip

Prep time:  1 hour      Makes about 6 cups

1      can cannellini (white) beans, drained and rinsed
½     cup raw cashews, soaked for 20 minutes and drained
¼     cup water
1      tablespoon lemon juice
3      tablespoons nutritional yeast
1      yellow onion, diced
4      garlic cloves, minced
1½   cups frozen artichoke hearts, thawed and chopped
3      cups fresh spinach, chopped small
1      teaspoon sea salt
1      pinch organic red pepper flakes
½     teaspoon organic cumin
¼     cup gluten-free bread crumbs

Preheat oven to 400 degrees. In a food processor or blender, blend beans and cashews with water, lemon juice, and nutritional yeast until creamy. If mixture is too thick, add more water, 1 tablespoon at a time, until thick and creamy. Set aside.

In a skillet over medium heat, sauté the onion and garlic until soft. Add artichokes and sauté until lightly browned. Add spinach and let it wilt, about 2-3 minutes. Pour into a large bowl. Add bean-cashew mixture and sea salt and stir to combine well. Pour into an oiled casserole dish and top with bread crumbs. Cover with foil and bake for about 15 minutes. Remove foil and bake 10 minutes more or until a little browned on the top.

Recipe provided by Karma Chow.

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