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Spinach Artichoke Dip

...made with butter beans!
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Course: Appetizer
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.