Spinach & Artichoke Dip (Gluten-Free, Soy-Free, and Vegan Too!)
 
 
Ingredients
  • 1 15 ounce can cannellini beans (1 cup of cooked beans)
  • ½ c. nutritional yeast
  • 3 tsp. apple cider vinegar
  • 1 head of roasted garlic (about 10 cloves, adjust to taste)
  • 3 c. chopped spinach, cooked and drained
  • 2 cans artichoke hearts, drained (28 ounces before draining)
  • salt to taste
Instructions
  1. After you have roasted the garlic and cooked the spinach, add all the ingredients except the spinach and artichoke hearts to a food processor
  2. Blend until smooth
  3. Add the spinach and artichoke hearts and blend to your desired consistency. For a chunkier dip, add only half, blend until smooth. Then rough chop the remaining artichoke hearts and spinach and then add them at the end and pulse until your desired consistency is reached.
  4. Adjust salt to taste
  5. Enjoy cold or bake at 350 degrees for about 30 minutes until warm all the way through.
Recipe by Our Life in the Shire at https://www.ourlifeintheshire.com/spinach-artichoke-dip-gluten-free-soy-free-vegan/