Recipe: Spinach Artichoke Dip

Ingredients

1 medium onion, diced
1 tbsp extra virgin olive oil
1 piece bread + 1 tbsp earth balance (processed into crumbs) OR 1/4 cup bread crumbs
1 15 oz can navy beans, drained and rinsed
3 cloves garlic, minced
4 cups fresh spinach, roughly chopped
1 can artichoke hearts, drained, rinsed, stems removed, and chopped
2 tbsp nutritional yeast (or cheese if you prefer)
1/4 cup water
1 tsp kosher salt
1/8 tsp dried basil
1 pinch red pepper flakes & other spices as desired

Preheat the oven to 400°F.
In a large skillet, heat olive oil and cook the diced onion until translucent.
Process the bread into crumbs with earth balance, or use pre-made bread crumbs.
In a food processor, blend navy beans, water, nutritional yeast, salt, basil, and red pepper flakes.
Add minced garlic to the skillet, then stir in spinach and artichoke hearts until spinach wilts.
Combine the bean mixture with the skillet ingredients and taste for seasoning.
Stir in 3/4 of the bread crumbs, pour into an oven-safe dish, and top with remaining crumbs.
Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10-15 minutes.

Servings

Calories

250

Total fat

Total carbohydrates

30g

Total protein

10g

Sodium

300mg

Cholesterol

0mg