Chef:  Jessica Meyers Altman; Garden Fresh Foodie
Makes:  3 c
Prep Time:  3 minutes
Cook Time:  40 minutes
Total Time:  43 minutes

INGREDIENTS

  • ¾ c of cannellini beans, if using canned-drain and rinse, save the remaining to add into a soup, top a salad, or add to a sauce (you can also double this recipe)
  • 2 cloves of garlic
  • ¼-1/2 t salt (start with less)
  • ½ t ground mustard
  • 3 T fresh lemon juice
  • 3 T nutritional yeast
  • 2 c artichoke hearts (I used canned, rinsed and drained, but you can use frozen)
  • 2 c packed spinach leaves
  • ¾ c non-dairy milk, I used unsweetened vanilla almond
  • freshly ground pepper to taste

 

 

DIRECTIONS

  1. Preheat oven to 375 degrees
  2. Place all ingredients into a blender, season with black pepper to taste. If desiring more chunk, don't blend completely, add enough "milk" to create desired thickness of dip.
  3. Pour into a small shallow baking dish (no need for greasing) and bake for about 30-40 minutes, until top has browned slightly. Can be made ahead of time and re-warmed as well. Don't cook fully if doing this, so you don't dry it out.
  4. Serve with fresh veggies, tortilla chips, or as a meal on top of a sweet potato!

Jessica Meyers Altman
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

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