You must be thinking….”VEGAN spinach and artichoke dip? How could this be?!” Get ready my friends, because I got creative with this one. This dip is wholesome, super easy to make, has no weird ingredients, and tastes amazing! It has creaminess from the beans and almond milk and a cheesiness from the nutritional yeast. If I had to guess, you’re probably still not convinced. I don’t blame you! How could these ingredients turn into a creamy and delicious dip? You might have to trust me on this one and take a leap of faith, because it just works!

Try making this recipe as an app for your next dinner party or as a snack for book club (that’s what I did – it goes great with a nice bottle of wine!). It’s guaranteed to be a crowd pleaser.

Happy baking!

xoxo

The Secret GF

Ingredients:

1 15oz can cannellini beans, drained and rinsed

½ cup unsweetened plain almond milk

1 tbsp vegan butter, plus more to grease the baking dish (I like Earth Balance)

2 tbsp nutritional yeast

1 tsp dried parsley

1 tsp garlic powder (or 2 cloves)

1 15oz can artichoke hearts, drained and rinsed

3 cups packed fresh baby spinach

½ cup GF breadcrumbs

Salt and pepper, to taste 

Steps:

1. Preheat the oven to 425⁰F. Lightly grease a 9x10-inch baking dish with vegan butter.

2. Combine the beans, almond milk, vegan butter, nutritional yeast, parsley, garlic, salt and pepper in a blender. Blend until almost smooth.

3. Chop the artichoke hearts into small-medium pieces. Chop the spinach into strips.

4. Stir the chopped artichoke hearts and spinach into the blended mixture.

5. Evenly spread the mixture in the baking dish and top with a layer of breadcrumbs.

6. Bake for about 20 minutes, until bubbling and golden brown. Serve immediately with GF crackers or bread.

What it should look like pre-bake......and post-bake!