Artichoke, Spinach and White Bean Dip {Vegan}
A vegan alternative to artichoke, spinach and white bean dip. A great holiday (or any day) appetizer!
Ingredients
- 1 oz. Grated Vegan Parmesan
- 1/4 C Vegan Mayonaise such as Earth Balance Mindful Mayo or Vegenaise
- 1 tsp Freshly Squeezed Lemon Juice
- 1/4 tsp Salt
- 1/4 tsp Freshly Ground Pepper
- 8 oz. White Beans drained and rinsed (such as cannellini)
- 4 oz. Vegan Cream Cheese
- 1 Garlic Clove minced
- 14 oz. Can of Baby Artichoke Hearts drained and chopped, pat dry
- 9 oz. Package of Frozen Spinach thawed, drained, and squeezed dry
- Cooking Spray
- 2 oz. Vegan Mozzarella Shreds
Instructions
- Preheat oven to 350 degrees.
- Place parmesan, mayo, lemon, salt, pepper, beans, cream cheese and garlic in a food processor.
- Pulse until a smooth mixture forms. Spoon into a bowl. Stir in artichokes and spinach.
- Spoon mixture into a 1 quart glass baking dish prepared with cooking spray. Sprinkle to top with the mozzarella shreds.
- Bake uncovered for 20 minutes or until bubbly and slightly browned. Serve with vegetables or toasted slices of your favorite bread.
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