Spinach and Artichoke Dip

Ingredients

• 1 x 400 g tin white beans (e.g. cannellini beans or butter beans), drained
• 300 g silken tofu, drained
• 300 g spinach, wilted
• 280 g jar marinated artichokes, drained
• 1 teaspoon onion powder
• ½ teaspoon garlic granules
• 2 tablespoons nutritional yeast
• pinch of salt

Method

Wilt the spinach by tossing it in a pan of hot water for 1–2 minutes until just softened, and remove any excess water.  

Blend the drained beans, silken tofu, onion powder, garlic granules and nutritional yeast until smooth.

Once the spinach has cooled, roughly chop it along with the marinated artichokes.

Mix everything together and spoon into a serving bowl. Refrigerate until needed.