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Spinach Artichoke Dip

kept bytahoejenn
recipe byOh She Glows

Adapted from Yeah That Vegan Shit and
Yield: About 2.5-3 cups

1 medium sized onion, diced (~2 cups)
1 tbsp extra virgin olive oil
1 piece bread + 1 tbsp earth balance (processed into crumbs) OR 1/4 cup bread crumbs
1 (15oz) can navy beans, drained and rinsed
3 cloves garlic, minced
4 cups packed fresh spinach, roughly chopped
1 can artichoke hearts, drained, rinsed, stems removed, and chopped
2 tbsp nutritional yeast (or cheese if you prefer)
1/4 cup water
1 tsp kosher salt
1/8th tsp dried basil
Pinch of red pepper flakes



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