Spinach + Artichoke Dip
Ingredients
- 1/4 cup whole wheat Panko bread crumbs, w/ basil and oregano
- 1/4 cup veggie broth
- 1 x-large shallot, diced
- 4 garlic cloves, minced
- 1 jar or can (14 oz.) artichoke hearts in water, drained and chopped
- 1 5oz. bag baby spinach, chopped
- 1 can (15oz) cannellini beans, drained and rinsed
- 4 tablespoons water
- 1 lemon, juiced
- 2 tablespoons nutritional yeast, *optional
- 1 tbsp, dried basil & oregano
- 1/2 to 1 tsp Pink Himalayan salt
- Fresh cracked pepper
- Pinch of red pepper flakes
Preparation
Preheat oven to 375
In a small bowl combine the bread crumbs with 1 tsp of basil and oregano
Add veggie broth to a skillet/pan over medium heat, add onions and saute for about 5 minutes, until onions are soft. Add in garlic and cook 1 minute more, add artichoke and spinach, cook until spinach wilts
In food processor, add beans, lemon juice, water, nutritional yeast, basil, oregano, salt and red pepper flakes. Process until creamy. Add the bean purée to the sautéed artichoke and spinach mixture and mix well
You can either bake it in the same pan/skillet you used or fill a small baking dish with the mixture. Add the bread crumbs over top and bake, covered for 10 minutes. After 10 minutes, remove cover and cook an additional 10 minutes. I usually turn on the broiler for a minute or two because I love when the top is a golden brown
Serve warm with crusty bread or pita chips. Enjoy