Is there really room for another dip for dip season? Of course there is! One can never have too many dips at a party. Especially when you mix it up with a creamy hot spinach, artichoke and white bean dip. And extra especially (that’s a phrase, no?) when it’s actually super healthy!
The creaminess of this recipe comes from a combo of cashew cream and cooked white beans, blended together for a super decadent yet full of healthy stuff dip that everyone (vegetarians, lactose intolerant, celiac, gluten-free, and vegans…) can enjoy. Is it just me or is it getting really hard to please everyone these days?!
Like I said before, this spinach, artichoke and white bean dip is healthy… but don’t let that scare you! Not only is it full of fibre, it’s also a great mood boosting food! Beans contain Phosphatidyl Choline, a vital part of our cell membranes that allow neurotransmitters to transmit happy hormones. They can make a big difference when it comes to depression.
Cashews are another heavy hitter when it comes to improving your mood naturally. They contain a large amount of tryptophan, an amino acid that your body uses to make serotonin, which is also known as the happy hormone because of its positive effects on energy level, depression, and feelings of anxiety, stress, and sadness. I’ve even read that two handfuls of cashews has the same therapeutic effect as antidepressants such as Prozac. That’s incredible! Please, bring on the cashews. And the hot spinach, artichoke and white bean dip.
So next time you’re wondering what to make for your cousin who can’t have dairy and your aunt who is celiac and your sister who is experimenting with veganism, I’ve got you covered. It’s right here and it goes really great with some warm pita bread (or some gluten free crackers… I guess).
Hope you all enjoy this hot spinach, artichoke and white bean dip while soaking up the last celebrations, gatherings and good times of 2016! Cheers!
- ½ cup raw cashews, soaked overnight or in boiling water for 1 hour*
- ½ tablespoon lemon juice
- ¾ cup plain unsweetened almond milk, divided
- 1 ½ cups cooked white beans, drained if using canned
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ onion, diced
- ¾ teaspoon salt, divided
- 4 packed cups chopped baby spinach
- 1 14 oz. can of artichoke hearts, drained well** and chopped
- ¼ - ½ Teaspoon chili flakes (depending on spice preference)
- ½ teaspoon dried basil
- generous pinch of pepper
- 1 tablespoon nutritional yeast (optional)
- 1 teaspoon lemon juice, to taste
- Preheat oven to 375 degrees Fahrenheit.
- Prepare cashew cream by placing drained cashews, lemon juice, 3 tablespoons of almond milk and a generous pinch of salt and pepper in a high speed blender. Blend until completely smooth, scraping down the sides every so often and adding an additional tablespoon of almond milk if needed. You want the consistency to be spreadable but not runny. Season to taste with salt and pepper.
- Add white beans, and ¼ cup almond milk to the blender with the cashew cream and blend until smooth. Set aside.
- In a large frying pan, heat oil over medium heat.
- Add onion, garlic and ¼ teaspoon salt and sauté for 5 minutes, stirring so garlic doesn’t burn.
- Add the spinach and cook until wilted, about 3 minutes.
- Turn off heat and add chopped artichokes, chili flakes, basil, remaining ½ teaspoon of salt, pepper, nutritional yeast, ½ teaspoon of lemon juice and white bean and cashew mixture to the pan. Stir to combine and season to taste with salt and pepper.
- Transfer to a glass baking dish and cover (with oven safe lid or tin foil) and bake for 20 minutes or until hot.
- If you make this ahead of time, keep it covered in the fridge over night with plastic wrap, then remove plastic, cover with tin foil and bake at 375 for 20-30 minutes until hot.
- Serve while hot with toasted pita bread or baguette slices, tortilla chips, or crackers.
**Drain artichokes and then squeeze each one by hand to get out all the extra moisture