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Spinach Artichoke Dip
Prep Time: 00:15
Cook Time: 00:20
1 15 oz can white beans (navy, cannellini, great northern, etc. ), drained and rinsed
4 tablespoons nutritional yeast
3 tablespoons lemon juice
1 teaspoon tahini (optional)
2 cloves of garlic, minced
1 medium onion, chopped
2 heaping packed cups baby spinach
2 tablespoons water
3 - 4 fresh basil leaves (optional)
1 15 oz canned artichoke, drained and rinsed, roughly chopped
1/2 teaspoon black pepper
1/4 /1/2 teaspoon salt
1Preheat oven to 375 degrees fahrenheit.
2In a high speed blender or food processor combine beans, nutritional yeast, lemon juice, and tahini until creamy. Set aside.
3In a pan over medium heat, saute onions and garlic in 2 tablespoons of water for 7 minutes or until onions are translucent. Then add spinach and basil and cook until wilted, about 2-3 minutes.
4Add spinach mixture in the pan to the blender and pulse a few times to combine with the beans, but be careful not to over-process, it's best when it's a little chunky.
5Pour mixture into a baking dish and then stir in the chopped artichoke. Bake for 20 minutes at 375 degrees. Check in on it and cover with foil if the top is browning too much.
6Serve hot as a dip or a spread for sandwiches.
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