The Best Spinach & Artichoke Dip – Vegan

• 1
  
  (14 1/2 ounce) can cannellini beans or (14 1/2 ounce) can great northern beans, drained and rinsed
  
• 1
  
  tablespoon olive oil
  
• 1
  
  small onion, diced
  
• 4
  
  garlic cloves, minced
  
• 1
  
  (10 ounce) package frozen spinach, thawed and squeezed dry
  
• 1
  
  (14 1/2 ounce) can artichoke hearts, roughly chopped
  
• 8
  
  ounces vegan cream cheese (I use Tofutti brand)
  
• ¹⁄₄
  
  cup panko breadcrumbs
  
• 2
  
  tablespoons nutritional yeast
  
• ¹⁄₂
  
  cup vegan mozzarella cheese (I use Daiya brand) (optional) or 1/2 cup vegan mozzarella cheese (I use Daiya brand) (optional)
  

directions

• Preheat oven to 400 degrees.
• Add the drained beans into a food processor and blend until smooth, scraping down the sides as you go.
• Next add the vegan cream cheese to the bean mixture, and blend until both are well combined and creamy.
• In the meantime, heat the olive oil over medium heat in a sautee pan.
• Add onion and cook until nearly translucent.
• Add garlic and cook one minute more until fragrant.
• Add artichokes and spinach and cook for 2-3 minutes.
• Remove from heat and stir in bean mixture from the food processor, as well as the panko and nutritional yeast.
• If using the vegan cheese, you may stir it into the dip completely, or sprinkle over the top.
• Cover with foil and cook about 20 minutes.
• Remove foil and cook for 10 or 15 minutes more, until a little browned and heated through.