This warm spinach and artichoke white bean dip is a creamy dip to pair with fresh vegetables or slices of baguette. With just a touch of cheese, there’s also an easy vegan modification.
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Spinach And Artichoke Dip Is Comfort Food
I love a creamy spinach and artichoke dip. It’s comfort food for me. Eric is not a big fan of artichokes, but I love them. This is one of the few ways I can get him to eat artichokes – when they are mixed with spinach and made super creamy.
When I lived in the US, I only made spinach and artichoke dip a handful of times. It normally required a ton of cheese, or some recipes call for heavy cream.
That’s probably why it is such a comforting dip or snack. But, there are options to make this dish a little more healthy, or even vegan. That’s by using white beans, which go so well with both artichoke hearts and spinach.
Check out our other recipes with white bean and spinach:
Reducing Or Eliminating The Cheese In This White Bean Dip
We aren’t vegan, or even vegetarian. In fact, we have no problem eating cheese. But, we are constantly looking for ways to increase our intake of beans. I’ve started to get a lot more creative in using white beans for a variety of recipes. I also know that white beans are a great way to make a dish creamy, without using heavy cream, flour, or cheese.
By reducing or eliminating cheese in this recipe, it’s pretty easy to use the white beans as the creamy base for the dip. In the end, I used a bit of parmesan cheese flakes on top of the dip, but it’s just as easy to eliminate the cheese to make this a vegan white bean dip.
Serve this recipe with chickpea chips.
Ingredients For This Spinach, Artichoke And White Bean Dip
Yes, most of the ingredients for this recipe are in the title, but there are a few key ingredients that make this dip creamy, garlicky, and delicious.
In addition to a can of cannellini beans and fresh chopped spinach, the easiest way to add artichokes is to use them from a can or a jar. Look for artichoke hearts, either whole or quartered, that come in water or oil. Drain the juice from the artichokes, but there is no need to rinse them.
Looking for more healthy snacks? Check out our Vegetarian Zucchini And Lentil Fritters recipe.
Spices And Seasoning
The seasoning for this white bean dip recipe starts with olive oil, shallots, and garlic. You can use yellow or white onion if you have it, but I like the flavor that comes from the shallots.
The garlic should be minced or pressed. I like to use a garlic press too so that there aren’t big chunks of garlic in the dip. Try the Zulay stainless steel garlic press, which is easy to use. There’s no need to even peel the garlic ahead of time.
Spices come from salt and pepper, as well as crushed red pepper and cuming, which are blended into the creamy white beans. There’s a little acidity that comes from about a tablespoon of freshly squeezed lemon juice.
It’s possible to bake the dip in the oven with the ingredients above. But, if you don’t have dietary restrictions, then top the dip with shredded or grated parmesan cheese and breadcrumbs.
How To Make This White Bean Artichoke Dip With Spinach
One of the main reasons why I like this recipe for white bean dip is that it is pretty darn easy to make. Start by preheating the to 350.
Add the white beans, red pepper, cumin, lemon juice, and salt and pepper to a blender or food processor and blend until smooth. This is what makes the dip creamy without any dairy products.
In a medium-sized saucepan, add olive oil, garlic, shallots, and drained artichokes. Cook over medium-high heat for 2-3 minutes.
Add the chopped spinach. Cook for 3-5 minutes or until the spinach is wilted. Stir in the bean mixture from the blender.
Spoon the mixture into a baking dish or serving dish. Sprinkle the bean dip with cheese and breadcrumbs if using. Warm in the oven uncovered for about 5 minutes or until the cheese is melted and breadcrumbs start to brown.
- 1 15 ounce can of white beans, drained and rinsed
- Salt and pepper to taste
- ½ teaspoon crushed red pepper
- 1 teaspoon cumin
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon olive oil
- 1 shallot, diced
- 3-4 cloves of garlic, minced or pressed
- 1 14 ounce jar or can of artichoke hearts in water or oil, drained
- 3 cups of fresh spinach, roughly chopped
- 1/2 cup parmesan cheese, shredded or grated
- 1/4 cup breadcrumbs
- Preheat oven to 350.
- Add the white beans, red pepper, cumin, lemon juice, and salt and pepper to a blender or food processor and blend until smooth.
- In a medium-sized saucepan, add olive oil, garlic, shallots, and drained artichokes. Cook over medium-high heat for 2-3 minutes.
- Add the chopped spinach. Cook for 3-5 minutes or until the spinach is wilted.
- Stir in the bean mixture from the blender.
- Spoon the mixture into a baking dish, sprinkle with cheese and breadcrumbs.
- Warm in the oven uncovered for about 5 minutes or until the cheese is melted and breadcrumbs start to brown.
To make this a vegan white bean dip, just simply skip the cheese
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Amount Per Serving: Calories: 302Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 7mgSodium: 647mgCarbohydrates: 37gFiber: 9gSugar: 2gProtein: 16g
This nutritional data is provided by a third-party source and should not be relied on if you are on a strict diet.
Modifications And Variations
There’s one easy way to make this a vegan white bean dip. In fact, the main reason for using the white beans in this dip recipe is to make it vegan. Of course, I couldn’t help myself and ended up adding parmesan cheese. I only add the cheese on the top to melt. It’s not mixed in. So, to make this a vegan dip, just skip the cheese altogether!