Usually, this dish is full of cheese and dairy, but using white kidney beans as the base and tapioca starch to bind it, you won't even know it’s dairy-free
I love a good spinach and artichoke dip. This dish is great for sharing and if you're in a larger group and being COVID careful, bring individual plates and a serving spoon so everyone can serve up their own portion and dip safely. Enjoy!
INGREDIENTS
- 1 large onion, chopped
- 1 tbsp olive oil
- 4 cloves of garlic, minced (more or less doesn't hurt, it's all personal preference)
- About 6 cups of baby spinach or kale (or a combo of both)
- 1/2 cup of soaked raw cashews*
- 3/4 cup of almond milk
- 1 tsp lemon juice
- 2 tsp apple cider vinegar
- Salt and pepper
- 1 tsp onion powder
- 1/2 tsp dried basil
- 2 tbsp of tapioca starch
- 1 395 mL can of white kidney beans
- 1 can of artichokes (in water, not oil), drained
- 3 to 4 tbsp of nutritional yeast, additional for sprinkling on top
- Veggies, pita, corn chips to dip
*Soak cashews overnight, or for a least 3 to 4 hours, or for an hour in boiling water
Christine McAvoy
INSTRUCTIONS
- Preheat oven to 425.
- Sauté chopped onions in olive oil in a pan over medium heat for a few minutes until soft and translucent. Add in garlic and stir.
- In batches, add in the spinach or kale. Stir until it wilts (I used a lid to help this along). Repeat until all of the greens have been added and wilted. Remove from heat and set aside.
- In a blender or food processor, add the drained cashews and blend until broken down.
- In a small bowl, add some of the almond milk to the tapioca starch to dissolve it then add it and another 1/4 cup of the almond milk to the blender with the cashews, along with the apple cider vinegar, lemon juice, salt and pepper, onion powder, dried basil and 2 tbsp of the nutritional yeast. Blend until smooth adding some almond milk if needed.
- Next toss in the kidney beans and artichokes as well as the remaining almond milk, and again blend until smooth. You can add a bit more milk if required, but try not to make it soupy.
- Pour the processed mixture into a baking dish, then stir in the remaining nutritional yeast and fold in the greens-onion-garlic mixture until it's evenly distributed.
- Sprinkle with some more nutritional yeast and, if you'd like, drizzle some olive oil on the top too.
- Bake in the oven for 20 to 25 minutes until bubbling and starting to brown. Switch oven to broil to get a nice toasty layer on the top. It should only take about 3 to 5 minutes, just watch it closely.
- Carefully remove and let stand for a few minutes, then serve with whatever sides you'd like.
Serves approximately 6