Vegan Spinach Artichoke Dip

I love appetizers. Like, any excuse I can have a dinner comprised of chips and salsa, hummus, party snacks I am totally game. Spinach Artichoke Dip was one of my favorites - creamy, garlicky, and just delicious!

This is perfect for parties, movie nights, or for any football fans out there to have during the big game! I'll be honest, I used to LOVE football. I watched every single game every Sunday with my family. Now that we have moved away from home, and away from our teams (Pittsburgh Steelers and Penn State Nittany Lions are a good 8-10 hours away from us), I just can't really get into it. I typically make one exception each year - which is to watch the Super Bowl. I'd say I'm in it for 50% food, 25% commercials, and 25% game.

So you can bet this coming Sunday I'll be snacking on my Vegan Nacho Cheese Dip and this Vegan Spinach Artichoke Dip.

Vegan Spinach Artichoke Dip

1 Can Cannellini Beans (drained, rinsed)

1 Cup Cashews (Soaked 4 hours)

1/4 Cup Nutritional Yeast

1 tsp Garlic

Juice from 1/2 Lemon

2 Cans Artichoke Hearts

1 Bag Baby Spinach

Start by draining and rinsing your artichoke hearts and then squeezing them so that most of the liquid comes out. Chop up the spinach and artichoke into small pieces and add both into a pan on medium heat. Sautee until spinach is wilted, adding water as necessary to keep from sticking.

Add the beans, the soaked cashews (drained), nutritional yeast, garlic, lemon juice and half the spinach and artichoke mixture into a blender and blend until smooth. Add to a bowl and mix in the remaining portion of spinach and artichokes.

When you are ready to serve - place in a preheated oven at 350 degrees for about 30 minutes, or until hot and brown on top! This can be made ahead of time and stored in the refrigerator the day before, so all you have to do is heat up before the game!

(PRO TIP: Use any leftovers to make AMAZING spinach artichoke pasta - you wont be sorry!!)