Vegan Spinach Dip

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I'm always looking for new ways to pack the protein in with plant-based foods, especially when it comes to eating my veggies. I was that kid who drenched their carrots in ranch as a child, and most of the time it's still a chore to get me to eat a salad....

Enter: this spinach dip full of healthy fats and protein thanks to the cashews and beans it's loaded with! I've been playing around with this dip a lot (which you know if you follow me on instagram!) and I'm so excited to share a version that is worthy of a blog post on it's own. In addition to using it as a dip, it's also REALLY delicious on top of buddha bowls, mixed in with pasta, and on toast with an egg on top.  

Also, I realize that za'atar is not a readily accessible spice for some of you folks - but if you can order it off of Amazon, it is TRULY worth it. The combination of spices truly is addicting and adds a wonderful depth.  

Here's what you need: 

  • 1 can cannellini (white) beans, drained and rinsed thoroughly 

  • 1/4 cup raw cashews, soaked for at least 4 hours and drained 

  • 2 cloves garlic, finely minced 

  • 2 cups spinach 

  • 1/4 cup olive oil (may need a bit more if you like your dips thinner) + 1 Tbsp for sautéing spinach 

  • 1 Tbsp za'atar seasoning 

  • Salt and pepper, to taste 

Here's what to do: 

Using a medium saucepan, heat up 1 Tablespoon of oil on medium heat. Add garlic and stir. Add in spinach and cook until just wilted (1-2 minutes). Take the saucepan off heat and let cool. In a food processor, combine the beans, cashews, za'atar seasoning, and s&p. Add in sautéed garlic and pulse until smooth. Scoop out dip into serving bowl, and top with a drizzle of olive oil, more za'atar and chopped spinach. Serve with fresh veggies and crackers. Enjoy! 

 

Annie Muske