Revolutionary Recipe: Healthy White Bean Artichoke Dip from Garden Fresh Foodie

Prep Time: 3 minutes

Cook Time: 40 minutes

Number of servings: 12

Per Serving 127 calories

Fat 5 g

Carbs 16 g

Protein 6 g

12

Ingredients

• ¾ cup of cannellini beans, if using canned-drain and rinse, save the remaining to add into a soup, top a salad, or add to a sauce (you can also double this recipe)
• 2 cloves of garlic
• ¼-1/2 tsp salt (start with less)
• ½ tsp ground mustard
• 3 tbsp fresh lemon juice
• 3 tbsp nutritional yeast
• 2 cups artichoke hearts (I used canned, rinsed and drained, but you can use frozen)
• 2 cups packed spinach leaves
• ¾ cup non-dairy milk, I used unsweetened vanilla almond
• freshly ground pepper to taste

Instructions

1. Preheat oven to 375 degrees
2. Place all ingredients into a blender, season with black pepper to taste. If desiring more chunk, don't blend completely, add enough "milk" to create desired thickness of dip.
3. Pour into a small shallow baking dish (no need for greasing) and bake for about 30-40 minutes, until top has browned slightly. Can be made ahead of time and re-warmed as well. Don't cook fully if doing this, so you don't dry it out.
4. Serve with fresh veggies, tortilla chips, or as a meal on top of a sweet potato!

Notes