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Plant-Based Spinach and Artichoke Dip


  • 3 Cups Spinach loosely packed
  • 1 Cup Cannellini Beans
  • 3/4 Cup Plant-Based Milk
  • 4 Tbsp Nutritional Yeast
  • Juice of 1 Medium Sized Lemon
  • 3 Cloves Garlic
  • 1 Tsp Mustard
  • 1/2 Tsp Black Pepper
  • 2 Cups Artichokes in Water Drained and Rinsed


  • Preheat oven to 375 Degrees,
  • Add all ingredients to a blender, except for the Spinach. Blend till desired texture is reached. Add more milk as needed to reach desired texture. Could also use an immersion blender. 
  • Next, add in the spinach and stir until evenly mixed throughout.
  • Put all ingredients into a shallow, oven proof, ungreased baking dish and bake for 30-40 minutes, until the top has slightly browned.