Vegan spinach-artichoke dip & white bean dips

VEGAN

Ingredients

1 can/jar artichoke hearts
2 hand full fresh spinach
1 garlic clove
125 gr vegan cream cheese (z.B. New Roots Cream Cheeeze chives)
1 Tbsp nutritional yeast
salt
pepper

Topping:

1 slice whole wheat toast
2 Tsp nutritional yeast
1 Tsp olive oil

Instructions

1.Preheat the oven to 180 C degree
2.Drain the water from the artichokes, roughly chop the spinach and add both to a mixer/food processor
3.Add the vegan cheese, garlic and nutritional yeast and blend until smooth
4.You can also add some of the spinach leaves later, to get bigger parts, which is also nice
5.Season to taste with salt and peper
6.Add to a ovenproof dish
7.For the topping crumble the toast and mix it with the nutritional yeast and the olive oil
8.Layer on the dip and bake in the oven for 20-30 minutes
9.Cover with foil if it gets to dark, but it should be golden brown and crispy
10.Serve warm with veggie sticks and bread

Notes

Tip from my kitchen: the nutritional yeast gives the dip its cheesy note, so don't leave it out. If you like an extra crispy crust, switch on the grill for the last few minutes and keep a close eye on the dip. Any leftovers taste great cold as a spread the next day. For the apéro I always serve the creamy white bean dip alongside, with veggie sticks and fresh bread.