Thursday, March 29, 2012

Baked Spinach and Cheddar Dip


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!

Ingredients:

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. 

Directions:

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

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