You won't even know (or care) that this warm spinach and artichoke dip is vegan and actually quite healthy, thanks to some added fibre and protein from creamy butter beans. Have it as a meal on those lazy nights or put it out as a comforting starter for your dinner guests!
** makes 6-8 servings
3/4 C finely chopped white onion
2 garlic cloves, minced
1 tbsp + 2 tsp olive oil
8 C fresh baby spinach
1/2 C raw cashews soaked (for at least 2-3 hours)
1 C almond milk
2 tsp apple cider vinegar
2 tsp lemon juice
1 tsp onion powder
1 tsp sea salt
1/4 tsp white pepper
1/4 tsp dried basil
1/8 tsp chili flakes
2 tbsp tapioca starch
2 tbsp water
1 x 395 ml can buttterbeans (lima beans)
1 C marinated artichokes, drained from marinade
Pre-heat oven to 400F.
In a pan over medium heat sauté onion in 2 teaspoons of olive oil for 2-3 minutes until slightly soft and fragrant. Lower heat to medium-low and add in minced garlic and spinach and continue cooking for another 1-2 minutes until spinach is wilted and soft, but still bright green.
Drain and rinse cashews from soaking water and add to a food processor. Process until they become a fine meal and nearly smooth. Then mix tapioca start with water to dissolve it. Add this to the food processor along with 1/2 a cup of almond milk, apple cider vinegar, lemon juice, sea salt, onion powder, white pepper, dried basil, and chili flakes. Process until smooth.
Then add in butterbeans and artichokes and run the machine while you gradually add the remaining 1/2 cup of almond milk. Process until smooth.
Pour this mixture into your baking dish and fold in the spinach, onion, and garlic mixture.
Drizzle 1 tablespoon of olive oil over the top and bake for 20 minutes. It should be bubbling and slightly puffed and golden brown on top.
Serve with bread, crackers or vegetables for dipping!