Just in case you’re dealing with holiday cookie overload and ready for something green in your life, I’ve teamed up with DOLE Salads to bring you a lovely little holiday recipe that’s not only delicious and perfect for your next party, but healthy as well.
It’s everyone’s favorite warm spinach artichoke dip turned vegan. Instead of cream cheese, sour cream, mayo and parmesan cheese, it gets its creaminess from white beans and soaked cashews.
Combine that with the nutrient dense leafy greens and artichokes and you’ve got yourself a healthy appetizer that’s great for holiday parties and get togethers.
I’ve already made the dip twice over the past week and it’s been a HUGE hit. The boys downed a whole batch while watching football on Sunday so I had to make another for blog pictures.
It actually worked out perfectly because I’m taking the new one to our Hanukkah celebration at Isaac’s parents’ house tonight.
I know it looks like guacamole, but the texture and flavor is similar to regular cheesy spinach artichoke dip.
I hope you all enjoy this dip as much as we do! Happy, healthy holidays to you and yours. 🙂Print
- 1 small to medium sized onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon olive oil
- 1 cup raw unsalted cashews, soaked in water for 1-3 hours (or overnight), and drained
- 1 15 oz can cannellini beans, drained and rinsed
- 1/4 cup low sodium vegetable broth (or water)
- juice of 1 lemon
- 2 Tablespoons nutritional yeast
- 3/4 – 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
- sprinkle of cayenne pepper
- 1 6 oz bag Dole Salads baby spinach
- 1 6 oz container marinated artichoke hearts, drained
- Pre-heat oven to 375°.
- Heat oil in a sauté pan. Add onion and garlic and sauté until mixture is fragrant and onions are translucent. This should take 5-7 minutes. Set aside to cool.
- Meanwhile, place soaked cashews, cannellini beans, lemon juice, vegetable broth, nutritional yeast, sea salt, pepper and pinch of cayenne pepper into food processor and process until smooth.
- Add spinach to the food processor and process (you may have to do this in batches).
- Add onion, garlic, and artichoke hearts and pulse a few more times until dip is the texture you desire. You can process it until it’s completely smooth, but I like to keep mine a little chunk and textured.
- Place mixture in a oven safe casserole dish and bake for 25-30 minutes or until mixture is warm throughout. Let cool for 5 minutes and serve with chips, pita bread or veggies.
- Serving Size: 1/12 of recipe
- Calories: 121
- Sugar: 1g
- Fat: 7g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
Last but not least, in honor of having a healthier holiday, I’m also hosting a Dole “Season’s Green-ings” Giveaway. Simply leave a comment with your favorite way to make the holidays a little healthier to be entered to win the following prize pack:
o Dole Tote Bag
o Dole Tumbler
o Dole Collapsible Bento Box
o (3) Dole Salad Coupons
o Eating Well Cookbook
Giveaway ends Friday, December 26th at midnight.
This post was sponsored by Dole Salads, but as always all opinions are my own.