Ok guys....Football season is almost HERE!! And THAT means we're definitely going to need some dips and munchies..... like this Vegan Spinach Artichoke Bean Dip.
Mmm pass the veggies!
I can remember when we used to go to Applebee's...this was always my wife's favorite appetizer.
Creamy, gooey, cheesey, artichokes and spinach......
And of course, TONS of saturated fat and sodium too....but MAN did it taste good.
Well with THIS Vegan Spinach Artichoke Bean Dip recipe, you can still have that awesome cheesy, artichoke flavor - WITHOUT all the fat and dairy....by using a secret ingredient I have come to know and love.....
White Beans.
They blend up SO nicely into the creamiest sauce you've ever seen, and with the addition of a few more ingredients and spices, makes for one TASTY dip too.
Pretty simple recipe and easy to make......let's go make some DIP!
Vegan Spinach Artichoke Bean Dip
Dice 1 small onion, a jalapeno pepper, and ½ cup of Roasted Red Bell Peppers. Saute the veggies in just a bit of Veggie Broth or water to prevent sticking, just until they become soft and translucent.
Stir in 3 cloves of minced garlic and continue sautéing for 1 minute.
Now stir in an entire 5oz container of Baby Spinach. You can do a rough chop first if you want, but the spinach will soon wilt down to almost nothing. Continue stirring over med low heat until the spinach does wilt, and then set aside.
Drain a 15oz can of Cannelloni Beans, and reserve the juice. Also drain a 15oz can of White Beans - no need to save the juice with this one.
Add the beans to your blender and add ¼ cup Unsweetened Almond Milk, 3 Tbs Lemon Juice, and 1 teaspoon Apple Cider Vinegar. Blend until smooth.
Add ¼ cup Nutritional Yeast, 1 Tbs Vegan Parmesan, ½ teaspoon Garlic Powder, ¼ teaspoon Salt, and ¼ Black Pepper and continue blending. Use 1-2 Tbs of the reserved Bean Juice if needed to make it smooth.
Now scrape your onion/spinach mixture you set aside into the blender, and give it a few short pulses to blend everything together.
Finally, drain a 14oz can of Artichoke Hearts, and add them into the mix, with a few short pulses to incorporate them into the dip.
Pour the dip into an oven-safe baking dish and heat your oven to 350° F.
For the topping, I mixed 2 Tbs of Panko Bread Crumbs with 2 Tbs of Vegan Parmesan, and sprinkled on top. I buy the Private Select brand of Panko Bread Crumbs at my local Fred Meyer (Kroger) and they ARE oil-free.
The topping is optional, but adds a little more texture and cheesiness to the dip, so I'll leave it up to you.
Bake for 30 minutes, and I actually turned on the Broil Function for an additional 5 minutes to brown the topping.
Now it's just a matter of finding something scoop-worthy to transfer this yummy dip into your waiting tummy.....
Raw veggies, oil-free tortilla chips, or a French Baguette sliced into rounds will all work.....
Or there's always just a plain old spoon...... ♥
Regardless, I hope you like this little treat, and thanks SO much for all your wonderful comments and support.
Enjoy!
Vegan Spinach Artichoke Bean Dip
- Category: Appetizer
- Cuisine: American
Description
A creamy, cheesy, Vegan Spinach Artichoke Bean Dip, without all the fat and calories. Perfect for movie night or the big game.
Ingredients
- 1 small Onion ((diced))
- 1 Jalapeno Pepper ((minced))
- ½ cup Roasted Red Bell Peppers ((diced))
- 3 cloves Garlic ((minced))
- 5 oz Baby Spinach
- 1 can Artichoke Hearts ((14oz))
- 1 can Cannellini Beans ((15oz))
- 1 can White Beans ((15oz))
- ¼ cup Almond Milk ((unsweetened))
- 3 Tbs Lemon Juice
- 1 tsp Apple Cider Vinegar
- 2 Tbs Reserved Bean Juice ((as needed))
- ¼ cup Nutritional Yeast
- 1 Tbs Vegan Parmesan ((see recipe below))
- ½ tsp Garlic Powder
- ¼ tsp Salt
- ¼ tsp Black Pepper
Topping
- 2 Tbs Panco Bread Crumbs
- 2 Tbs Vegan Parmesan ((see recipe below))
Instructions
- Saute onion, jalapeno, and roasted peppers until softened. Add garlic and continue to saute for 1 minute or until fragrant.
- Stir in baby spinach and continue cooking until spinach has wilted. Set aside.
- Drain both cans of beans, reserving the juice from either one.
- Add beans to blender along with almond milk, lemon juice, and vinegar. Blend until smooth.
- Add nutritional yeast and spices and continue blending, adding reserved bean juice if needed to keep it smooth.
- Add Onion/Spinach mixture to blender and pulse a few times to incorporate.
- Add drained Artichokes to blender and pulse a few times to incorporate.
- Pour into a oven-safe baking dish. Mix toppings together and sprinkle on top. Bake in 350 degree oven for 30 minutes.
- Broil for 5 additional minutes to brown.
Notes
Serve with French Baguette Rounds, oil-free Tortilla Chips, or Fresh Veggies.
Recipe Link for Vegan Parmesan -----> Vegan Parmesan
Recipe Date: September 8, 2017
Felecia
Chuck, when you say “white beans”. Do you mean “Navy Beans”
Chuck Underwood
Navy might be included - but I can buy a can of just "white beans" by S&W in the grocery store.
Cathy V
I had been wanting to s for a while and when I found your recipe I was excited. It lived up to my expectations completely! Delicious!! I added more lemon and it could take more spinach and onion so next time I will add 50% more spinach and onion. Really worth making and will be an excellent Super Bowl dish that will make all eaters happy!
Darlene Porter
Very tasty. Making this for New Year's Eve for the hubby and me, so I froze half of it to thaw and heat later, and half for tonight. It is beany tasting and perfect for us. However, if I was doing it for omni's I think I would sub out one can of beans for soaked cashews. Blend that smooth then add the rest. Would be much richer. But I must say I love the idea of chowing down for New Year's Eve on something full of beans, greens and flavor. Perfect way to start the new year.
Indira
Cooking this as I type, it is in the oven. I must say, the bean mixture tastes like what it is supposed to be imitating. Will update later. The bean mixture was fab.
LOL...mine ended up a weird color, because I didn't read the recipe properly, and had to sub a can of black beans. So it's a gray-purple, but I'm hungry, not having guests, and therefore, don't care.
CruznV
Has anyone made this and warmed it up in a Microwave or kept it warm in a crockpot for a make & take, too a Appetizer Potluck
Taffy Zorro
I made this dip this morning. Ohhh... it's the bomb! Very good. It takes a bit of prep time but the recipe makes a lot. I'm going to have to try to freeze some. Now back to the game... Thanks Chuck, another great recipe!
CruznV
How was it after freezing?
Taffy Zorro
It was fine.
I just warmed it back up a bit, still very good.
CruznV
Thx for reporting back... think I'll make it for my co-workers now I know I can warm it up...???