Check your pantry. You likely have a can of beans just waiting to be turned into a hearty soup or batch of chili for the big game. And, you could certainly go that route, but you’d be doing your party guests a disservice. A much more soul-soothing solution is this creamy, can’t-stop-eating vegan spinach dip. No dairy means no foul play, so your guests can keep eating and eating and eating. Eventually, you may have to check the pantry for a second can…
Vegan Spinach Dip
Ingredients
10 oz. organic frozen spinach
1 cup white kidney beans
½ cup coconut milk
2 Tbsp. vegan mayo
2 T. nutritional yeast
1 T. lemon juice
½ tsp. sea salt
Directions
- Preheat oven to 350 degrees F.
- Thaw spinach, and then add to food processor along with all remaining ingredients.
- Process all ingredients until well-combined.
- Pour into a 9-inch pie plate and bake 25 minutes, or until bubbly and cooked through.
- Serve warm with gluten free crackers and enjoy!