The Best Spinach & Artichoke Dip - Vegan - cooking recipe

Ingredients

1 (14 1/2 ounce) can cannellini beans or (14 1/2 ounce) can great northern beans, drained and rinsed
1 tablespoon olive oil
1 small onion, diced
4 garlic cloves, minced
1 (10 ounce) package frozen spinach, thawed and squeezed dry
1 (14 1/2 ounce) can artichoke hearts, roughly chopped
8 ounces vegan cream cheese (I use Tofutti brand)
1/4 cup panko breadcrumbs
2 tablespoons nutritional yeast
1/2 cup vegan mozzarella cheese (I use Daiya brand) (optional) or 1/2 cup vegan mozzarella cheese (I use Daiya brand) (optional)

Preparation

Preheat oven to 400 degrees.
Add the drained beans into a food processor and blend until smooth, scraping down the sides as you go.
Next add the vegan cream cheese to the bean mixture, and blend until both are well combined and creamy.
In the meantime, heat the olive oil over medium heat in a sautee pan.
Add onion and cook until nearly translucent.
Add garlic and cook one minute more until fragrant.
Add artichokes and spinach and cook for 2-3 minutes.
Remove from heat and stir in bean mixture from the food processor, as well as the panko and nutritional yeast.
If using the vegan cheese, you may stir it into the dip completely, or sprinkle over the top.
Cover with foil and cook about 20 minutes.
Remove foil and cook for 10 or 15 minutes more, until a little browned and heated through.