Makes about 3 1/2 cups
Almond butter adds richness to this addictively delicious dip. Serve with your favorite crackers or chips, or with lightly toasted baguette slices or raw veggies.
Gluten Free
Soy Free
1 tablespoon olive oil or 1/4 cup water
1 small yellow onion, chopped
2 garlic cloves, minced
8 ounces fresh baby spinach
1 1/2 cups canned, marinated, or cooked frozen artichoke hearts, drained
1 cup cooked white beans
1/3 cup almond butter
1/3 cup nutritional yeast
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon Tabasco sauce
1 teaspoon salt
1/4 teaspoon black pepper
Preheat the oven to 350°F. Lightly oil a small baking dish or spray it with cooking spray. Set aside.
Heat the oil or water in a large skillet over medium heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook 1 minute longer. Add the spinach, stirring to wilt. Once the spinach is wilted, remove from the heat.
Coarsely chop the artichokes and add to the spinach mixture. Set aside.
In a food processor, combine the beans, almond butter, nutritional yeast, lemon juice, Tabasco, salt, and pepper; process until smooth and creamy. Add the reserved spinach and artichokes and pulse to combine, leaving some texture. Taste and adjust the seasonings, adding more salt or lemon juice, if needed.
Transfer the mixture into the prepared baking dish. Bake until heated through, about 25 minutes. Serve with dippers of choice.