Ingredients

• Ingredients Scale 1x2x3x 1/4 cup bread crumbs, optional 2 tablespoons olive oil, divided 1 large shallot or medium onion, finely diced 3 garlic cloves, minced or 1/2 – 1 teaspoon garlic powder 1 jar/can (14 oz.) artichoke hearts in water, drained and chopped 5 oz. baby spinach or 1 bunch spinach, roughly chopped 1 can (15 oz) white beans (cannellini, navy or great northern beans), drained and rinsed 1 small lemon, juice of 1/2 cup water or vegetable broth 2 – 3 tablespoons nutritional yeast, optional 1 teaspoon dried thyme, basil or oregano (I used thyme) or 2 teaspoons fresh minced mineral salt & fresh cracked pepper to taste 1/2 teaspoon red pepper flakes

Preparation

• Instructions Preheat oven to 375 degrees F. Panko: In a small bowl combine the bread crumbs with 1 tablespoon olive oil, mix well using your fingers, set aside. Add a little extra oil if you feel you need it. Saute: Heat the remaining oil in a skillet/pan over medium heat, add onions and saute for about 5 minutes, until onions are translucent. Add in garlic and cook 1 minute more, add artichoke and spinach, cook until spinach wilts. White Bean Base: In food processor, add beans, lemon juice, water, nutritional yeast, herbs of choice, salt and red pepper flakes. Process until creamy scraping down the sides as needed. Add the puree to the sauteed artichoke and spinach mixture and mix well. Assemble: Fill a small baking dish with mixture, add a layer of the olive oil bread crumbs over top. Bake: Place in the oven and bake, covered for 10 minutes (I don’t use foil anymore and covered my dish with a small silpat, worked well). After 10 minutes, remove cover and cook an additional 10 minutes. If top doesn’t turn golden, place the dip in the broiler to brown, about a minute or two should do. Just be careful it doesn’t burn. Let cool a few minutes before serving. Serve: Pair with with toasted sour bread, pita chips or crackers. You can also serve this with fresh slices of colored bell peppers. Makes about 3 cups. Store: Leftovers can be kept in the refrigerator for 4 – 5 days, in a covered container.