Ingredients
-
1 (14 1/2 ounce) can cannellini beans or 1 (14 1/2 ounce) can great northern beans, drained and rinsed
-
1 tablespoon olive oil
-
1 small onion, diced
-
4 garlic cloves, minced
-
1 (10 ounce) package frozen spinach, thawed and squeezed dry
-
1 (14 1/2 ounce) can artichoke hearts, roughly chopped
-
8 ounces vegan cream cheese (I use Tofutti brand)
-
1/4 cup panko breadcrumbs
-
2 tablespoons nutritional yeast
-
1/2 cup vegan mozzarella cheese (I use Daiya brand) or 1/2 cup vegan mozzarella cheese (I use Daiya brand)
Instructions
- Preheat oven to 400 degrees.
- Add the drained beans into a food processor and blend until smooth, scraping down the sides as you go.
- Next add the vegan cream cheese to the bean mixture, and blend until both are well combined and creamy.
- In the meantime, heat the olive oil over medium heat in a sautee pan.
- Add onion and cook until nearly translucent.
- Add garlic and cook one minute more until fragrant.
- Add artichokes and spinach and cook for 2-3 minutes.
- Remove from heat and stir in bean mixture from the food processor, as well as the panko and nutritional yeast.
- If using the vegan cheese, you may stir it into the dip completely, or sprinkle over the top.
- Cover with foil and cook about 20 minutes.
- Remove foil and cook for 10 or 15 minutes more, until a little browned and heated through.