This dip is tasty, satisfying, and very addicting! It's also quite a bit healthier than most hot, creamy spinach dips because it is bean-based rather than cream cheese-based. Just using white beans makes it super creamy, thick, and perfect for dunking. It is a perfect party dip or appetizer that is sure to disappear fast!
1 19oz. (540mL) can white (cannellini) beans, drained and rinsed
1-2 cloves garlic
1 Tbsp. lemon juice
1 Tbsp. olive oil
2 Tbsp. tahini (sesame seed paste)
1/4 tsp. salt
1 cup frozen chopped spinach, thawed and drained of excess water OR 3 cups of chopped fresh spinach
1 and 1/4 cup shredded cheddar cheese, divided use - I used Daiya shredded cheddar which is a brand of vegan soy "cheese" because that's all I had on hand. IIt turned out delicious and you honestly can't even tell the difference from regular cheddar cheese.
Preheat your oven to 350 degrees F.
Combine the white beans, garlic, lemon juice, olive oil, tahini, and salt in the bowl of a food processor (a blender might also work but I haven't tried it). Process until smooth, about 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed.
Transfer the mixture to a medium bowl and stir in the spinach and 1 cup of the shredded cheddar cheese. Spread the dip evenly into an 8x8" square baking dish and sprinkle the remaining 1/4 cup of cheese over the top.
Bake for 25 minutes, or until the cheese is melted and bubbly. Serve warm with pitas, chips, crackers, or cut veggies!
*Recipe by Brooke McMillan