Well, this day did not go to plan!
Guy left this morning for a full week of travel. So of course, not one, but TWO cars to which I had access didn’t work.
Commence panic attack: I’m Stranded!
After I pulled myself together from a toddler-worthy temper tantrum, I calmed down and decided to take one car to a mechanic.
Not one, not two, but three mechanics later, someone took my key and my phone number. And I haven’t heard from him since, so I’m really trying not to think the worst.
So what do I do? After checking email and social media and wisely deciding not to rant (although, here I am ranting, and this will post to social media…), I start checking recipes to decide what I can make for dinner with what I have on hand.
Hash–roasted potatoes tossed in last minute with sauteed onion, vegan Field Roast Italian and chipotle sausages, bell peppers, and black beans–over a modified version of Quinoa & Black Bean Salad.
Enough, right? Except my curiosity wasn’t satisfied and I remembered a) I had some white beans in the fridge and a can of artichoke hearts in the pantry, b) I have a Tower Garden filled with glorious spinach, and c) I made a holiday party dip and forgot to make notes at the time.
Have you heard about Tower Gardens? These things are amazing! Generous friends gave us one, and we currently have so much mint and spinach and baby lettuce on the way; a few months ago we had abundant arugula. I’m not the best gardener but this thing seems fool-proof!
So I made a Spinach Artichoke White Bean Dip. It comes together so quickly and then bakes to warm, gooey deliciousness. Just as it had cooled, Q14 dashed through the kitchen for a taste test. He declared, “Too spicy…” (I was heavy-handed with the Tapatio) “…and needs cheese” (it doesn’t, that’s just his way of teasing/answer for everything).
Spinach Artichoke Dip was one of my favorite party recipes before leaning plant-based, and I’m so happy to have a yummy non-dairy replacement. You could use kale instead of spinach. To satisfy the kid’s cheese request, I might another time add 2-4 Tablespoons of nutritional yeast, but maybe not. Tonight I’ll eat it with chips. Tomorrow I’ll put it on a toasted bagel or in a veggie wrap sandwich. Ooh, or maybe in a black bean no-cheese quesadilla. It’s versatile that way!
Spinach Artichoke White Bean Dip
2 c packed fresh spinach
1 14-oz can water-packed artichoke hearts, well drained
1/2 c non-dairy mayo
1/2 c white beans, drained and rinsed
3-4 large garlic cloves
2 Tbsp lemon juice
1/2 Tbsp Tapatio or hot sauce of choice (start with less and add more)
1/2 tsp ground black pepper
1 tsp Trader Joe’s 21 Seasoning Salute (or other no-salt herb seasoning)
Combine all ingredients in a food processor. Taste and adjust seasonings. Transfer to a baking dish and bake at 350 for 35 minutes. Serve hot or cold.
2 thoughts on “Meatless Monday – Spinach Artichoke White Bean Dip”
I love artichoke dips, so I feel like this is really for me!
Quick question though. do yo think it would taste good without the veg mayo?
Good question! Try it with a full cup of white beans. Or silken tofu. Let me know!