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A cast iron pan filled with spinach artichoke dip, topped with artichokes.

Plant-Based Spinach Artichoke Dip

Print Recipe
Plant-Based Spinach Artichoke dip is a dairy-free twist on the classic dip. Made with only a few whole-food ingredients, this dip is healthy and delicious.
Course Snack
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 12
Calories 83
Author Elizabeth

Equipment

Ingredients

  • 1 15 Ounce Can Great Northern Beans
  • ¼-1/3 Cup Aquafaba liquid from the can of beans
  • 1 12 Ounce Jar Artichoke Hearts drained
  • 8 Ounces Frozen Spinach thawed
  • 2 Tablespoons Nutritional Yeast
  • 2 Teaspoons Garlic Powder
  • ½ Teaspoon Salt

Instructions

  • Process the great northern beans in a food processor, adding the aquafaba until the beans are almost completely smooth.
  • Add all the remaining ingredients and pulse to combine. The artichokes will be roughly chopped and the spinach will be evenly mixed into the beans. Serve and enjoy!

Nutrition

Calories: 83kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 221mg | Potassium: 221mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 2500IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 1mg