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Warm, bubbly Artichoke, Spinach, and White Bean Dip in a rustic ceramic baking dish, garnished with fresh parsley, surrounded by pita chips and vegetable sticks.
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Artichoke, Spinach, and White Bean Dip

Craving a healthy spinach artichoke dip? Try our plant-based, no-cream-cheese version featuring white beans for incredible creaminess. Delicious, satisfying & easy!
Course Appetizer, dip, Snack
Cuisine American, Plant-Based
Keyword Artichoke, Healthy Dip, Plant-Based Dip, Spinach and Feta Turkey Burgers, Vegan Dip, White Bean Dip
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 approx. 1/4 cup per serving)
Calories 155kcal
Author C. Sophie

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion or 2 shallots finely chopped
  • 3 cloves garlic minced
  • 10 ounce bag frozen chopped spinach thawed and squeezed dry
  • 14 ounce can artichoke hearts packed in water, drained and chopped
  • 15 ounce can cannellini beans white kidney beans, rinsed and drained
  • 1/2 cup raw cashews soaked in hot water for 30 minutes and drained (optional, for extra creaminess)
  • 1/2 cup vegetable stock or plant milk
  • 2 tablespoons nutritional yeast for cheesy flavor
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes optional
  • 1/4 cup panko bread crumbs optional, for topping

Instructions

  • If using cashews, soak them in hot water for at least 30 minutes, then drain.
  • Heat olive oil in a medium skillet over medium heat. Add chopped onion or shallots and cook until softened, about 3-5 minutes.
  • Add minced garlic and cook for another minute until fragrant.
  • Stir in the squeezed-dry spinach and chopped artichoke hearts. Cook for 2-3 minutes, just until heated through. Remove from heat.
  • In a food processor or high-speed blender, combine the drained cannellini beans, soaked and drained cashews (if using), vegetable stock, nutritional yeast, lemon juice, salt, pepper, and red pepper flakes (if using). Process until completely smooth and creamy.
  • Pour the creamy bean mixture into the skillet with the spinach and artichoke mixture. Stir well to combine.
  • Transfer the dip to an oven-safe baking dish. If desired, sprinkle with panko bread crumbs on top.
  • Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until bubbly and heated through. For a golden crust, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
  • Serve warm with crackers, pita chips, crusty bread, or fresh vegetables.

Notes

Nutrition Facts (Estimated per 1/4 cup serving):

  • Calories: 155 kcal
  • Protein: 6g
  • Fat: 9g
  • Saturated Fat: 1.5g
  • Carbohydrates: 13g
  • Fiber: 5g
  • Sugars: 2g
  • Sodium: 210mg
  • Cholesterol: 0mg
This plant-based dip is a healthy alternative to traditional versions, rich in dietary fiber and plant-based protein. It is low in saturated fat and cholesterol (especially if fully vegan). Calories are moderate, making it a lighter option for an appetizer. Sodium content can vary based on ingredients used and rinsing canned goods.