Spinach & White Bean Artichoke Dip

Gluten-Free, Vegetarian // Serves 4-6

If you love a classic artichoke dip, you're going to be absolutely hooked on this Spinach & White Bean Artichoke Dip! We put our twist on the classic favorite and made it better for our gluten-free and vegetarian friends.

Don't worry - it still has all of the cheesy goodness of the classic dip you know and love, but features fresh spinach, artichoke hearts, and nutritional yeast so you can feel good about indulging a little.

Prep time: 45 min, plus chilling and soaking time

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Spinach & White Bean Artichoke Dip

INGREDIENTS

¾ cup raw cashews
4 tbsp olive oil
5-6 cloves garlic, sliced
8 oz cream cheese, room temperature
½ cup unsweetened almond milk
5 tbsp nutritional yeast
6 cups fresh spinach
1 (14 oz) can artichoke hearts, drained and chopped
1 cup cooked cannellini beans
¼ cup shredded parmesan cheese

DIRECTIONS

1. Add the cashews to a bowl and cover with water. Let the cashews soak at room temperature for 2 hours, or overnight.
2. Once cashews are fully soaked, preheat the oven to 400 degrees F.
3. Heat a large, oven-safe skillet over medium heat.
4. Once warm, add 1 tbsp oil. Add garlic and saute for 1 minute until fragrant. Remove from the skillet and add to a blender along with the soaked and drained cashews, cream cheese, 2 tbsp olive oil and almond milk. Puree until it reaches a creamy sauce consistency. Transfer sauce to a medium bowl. 5. To the sauce, begin seasoning by adding 1-2 tbsp of nutritional yeast followed by salt and pepper. Taste and adjust. The sauce should taste cheesy and have a good amount of salt coming through. Set aside.
6. Reheat the same skillet you used to saute the garlic and add 2 tbsp of olive oil. Working in batches add 2 cups of spinach at a time to saute down.
7. Remove skillet from heat and add the artichokes, white beans and sauce and stir to combine.
8. Sprinkle with parmesan cheese and bake for 10-12 minutes until the sauce is bubbly and the cheese begins to brown.
9. Remove from the oven, let cool for 5 minutes before serving with bread, pita chips or veggies!

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