Vegan Spinach Artichoke Bean Dip

By Chuck Underwood @brandnewvegan

Ok guys….Football season is almost HERE!!  And THAT means we’re definitely going to need some dips and munchies…..  like this Vegan Spinach Artichoke Bean Dip.  

Mmm pass the veggies!

I can remember when we used to go to Applebee’s…this was always my wife’s favorite appetizer.

Creamy, gooey, cheesey, artichokes and spinach……

And of course,  TONS of saturated fat and sodium too….but MAN did it taste good.

Well with THIS Vegan Spinach Artichoke Bean Dip recipe, you can still have that awesome cheesy, artichoke flavor – WITHOUT all the fat and dairy….by using a secret ingredient I have come to know and love…..

White Beans.

They blend up SO nicely into the creamiest sauce you’ve ever seen, and with the addition of a few more ingredients and spices, makes for one TASTY dip too.

Pretty simple recipe and easy to make……let’s go make some DIP!

Vegan Spinach Artichoke Bean Dip

Vegan Spinach Artichoke Bean Dip | Brand New Vegan

Dice 1 small onion, a jalapeno pepper, and ½ cup of Roasted Red Bell Peppers.  Saute the veggies in just a bit of Veggie Broth or water to prevent sticking, just until they become soft and translucent.

Stir in 3 cloves of minced garlic and continue sautéing for 1 minute.

Now stir in an entire 5oz container of Baby Spinach.  You can do a rough chop first if you want, but the spinach will soon wilt down to almost nothing.  Continue stirring over med low heat until the spinach does wilt, and then set aside.

Drain a 15oz can of Cannelloni Beans, and reserve the juice.  Also drain a 15oz can of White Beans – no need to save the juice with this one.

Add the beans to your blender and add ¼ cup Unsweetened Almond Milk, 3 Tbs Lemon Juice, and 1 tsp Apple Cider Vinegar.  Blend until smooth.

Add ¼ cup Nutritional Yeast, 1 Tbs Vegan Parmesan, ½ tsp Garlic Powder, ¼ tsp Salt, and ¼ Black Pepper and continue blending.  Use 1-2 Tbs of the reserved Bean Juice if needed to make it smooth.

Now scrape your onion/spinach mixture you set aside into the blender, and give it a few short pulses to blend everything together.

Finally, drain a 14oz can of Artichoke Hearts, and add them into the mix, with a few short pulses to incorporate them into the dip.

Pour the dip into an oven-safe baking dish and heat your oven to 350° F.

For the topping, I mixed 2 Tbs of Panko Bread Crumbs with 2 Tbs of Vegan Parmesan, and sprinkled on top.   I buy the Private Select brand of Panko Bread Crumbs at my local Fred Meyer (Kroger) and they ARE oil-free.

The topping is optional, but adds a little more texture and cheesiness to the dip, so I’ll leave it up to you.

Bake for 30 minutes, and I actually turned on the Broil Function for an additional 5 minutes to brown the topping.

Now it’s just a matter of finding something scoop-worthy to transfer this yummy dip into your waiting tummy…..

Raw veggies, oil-free tortilla chips, or a French Baguette sliced into rounds will all work…..

Or there’s always just a plain old spoon……  ♥

Regardless, I hope you like this little treat, and thanks SO much for all your wonderful comments and support.

Enjoy!

Vegan Spinach Artichoke Bean Dip

A creamy, cheesy, Vegan Spinach Artichoke Bean Dip, without all the fat and calories. Perfect for movie night or the big game.

  • 1 small Onion ((diced))
  • 1 Jalapeno Pepper ((minced))
  • 1/2 cup Roasted Red Bell Peppers ((diced))
  • 3 cloves Garlic ((minced))
  • 5 oz Baby Spinach
  • 1 can Artichoke Hearts ((14oz))
  • 1 can Cannellini Beans ((15oz))
  • 1 can White Beans ((15oz))
  • 1/4 cup Almond Milk ((unsweetened))
  • 3 Tbs Lemon Juice
  • 1 tsp Apple Cider Vinegar
  • 2 Tbs Reserved Bean Juice ((as needed))
  • 1/4 cup Nutritional Yeast
  • 1 Tbs Vegan Parmesan ((see recipe below))
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper

Topping

  • 2 Tbs Panic Bread Crumbs
  • 2 Tbs Vegan Parmesan ((see recipe below))

  1. Saute onion, jalapeno, and roasted peppers until softened.  Add garlic and continue to saute for 1 minute or until fragrant. 

  2. Stir in baby spinach and continue cooking until spinach has wilted.  Set aside. 

  3. Drain both cans of beans, reserving the juice from either one.  

  4. Add beans to blender along with almond milk, lemon juice, and vinegar.  Blend until smooth.  

  5. Add nutritional yeast and spices and continue blending, adding reserved bean juice if needed to keep it smooth. 

  6. Pour into a oven-safe baking dish.  Mix toppings together and sprinkle on top.  Bake in 350 degree oven for 30 minutes. 

  7. Broil for 5 additional minutes to brown.  

Serve with French Baguette Rounds, oil-free Tortilla Chips, or Fresh Veggies. 

Recipe Link for Vegan Parmesan —–>   Vegan Parmesan