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Creamy Spinach Dip

Serves 8
Time 15 min
Rich avocado and puréed white beans give this crowd-pleasing, healthy dip its creamy texture. Serve with carrots, celery and red bell pepper for dipping.
Ingredients
  • 2 jalapeño peppers, chopped (seeds removed, if desired)
  • 1 yellow onion, chopped
  • 1 1/2 cup unsweetened plain almondmilk
  • 1/4 cup lemon juice
  • 1/4 cup nutritional yeast
  • 2 (15.0-ounce) cans no-salt-added cannellini beans, drained and rinsed
  • 1 ripe avocado
  • 1 (16.0-ounce) package frozen chopped spinach, cooked and squeezed to remove excess liquid
Method

Cook peppers and onion in a large dry skillet over medium heat until browned and softened, 8 to 10 minutes. 

Add almondmilk and simmer, scraping up any browned bits, for 2 minutes more. 

Carefully transfer contents of skillet to a food processor along with lemon juice, yeast, beans and avocado and purée until smooth. 

Stir in spinach and serve warm or at room temperature. (To heat dip, spread in an 8-inch baking dish and bake in a 350°F oven until hot throughout, 25 to 30 minutes.)

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 jalapeño peppers, chopped (seeds removed, if desired)
  • 1 yellow onion, chopped
  • 1 1/2 cup unsweetened plain almondmilk
  • 1/4 cup lemon juice
  • 1/4 cup nutritional yeast
  • 2 (15.0-ounce) cans no-salt-added cannellini beans, drained and rinsed
  • 1 ripe avocado
  • 1 (16.0-ounce) package frozen chopped spinach, cooked and squeezed to remove excess liquid