Makes: 3 cups Serves :4
Preheat oven to 375 degrees F
Heat oil in a skillet over medium heat, add onions and sauté for about 5 minutes, until onions are translucent. Add garlic and cook 1 more minute, add artichoke and spinach, cook until spinach wilts.
In food processor, add beans, lemon juice, water, nutritional yeast, herbs of choice, salt and red pepper flakes. Process until creamy, scrapping down sides as needed. Add to the sautéed artichoke and spinach mixture and mix well.
Fill small baking dish with mixture and bake for 10 minutes. Let cool for a few minutes before serving.
Serve warm with pit chips or crackers, can also serve with crusty bread of choice.
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic (or ½ teaspoon garlic powder)
1 14 oz can artichoke hearts in water, drained and medium chopped
5 oz baby spinach, roughly chopped
1 15 oz can cannellini beans, drained and rinsed
1 lemon, juice of
3 tablespoons water
2-3 tablespoons nutritional yeast
1 teaspoon dried thyme, basil or oregano
salt and pepper to taste
½ teaspoon red pepper flakes