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Spinach Artichoke Dip

...made with butter beans!
Prep Time 10 minutes
Cook Time 10 minutes
Course Appetizer
Servings 4

Ingredients
  

Spinach Artichoke Dip

  • 2 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1/2 tsp red pepper flakes less if cooking for littles
  • 2 cups butter beans dried beans, soaked and cooked. Canned beans dry out a bit too much.
  • 1 cup spinach
  • 1 tsp dried basil
  • 1/4 cup nutritional yeast
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 1 cup marinated artichokes drained
  • 1 tsp sea salt
  • fresh ground pepper

Instructions
 

  • Preheat broil function on oven.
    In a large skillet, heat olive oil over medium high heat. Sauté onions until soft. Add garlic and red pepper flakes and cook for a minute. Add beans and basil and toss to coat. Reduce heat to medium low and add spinach. Cook until spinach is wilted.
  • Add bean mixture to a blender or food processor. Add nutritional yeast, lemon zest, artichokes, salt and pepper. Pulse until combined, but some texture remains.
  • Transfer the dip back to skillet and drizzle with olive oil on top and broil for 1 minute or until top edges begin to brown slightly.
    Serve with veggies, pita chips, naan, or pumpernickel bread.
Keyword Spinach Artichoke Dip