My Dairy Free Baked Spinach & Bean Dip is the perfect appetizer for entertaining. It's warm, creamy, spicy and great for any party.
Let's face it, we can all argue which dip is the best to serve at parties. They are constant crowd pleasers. But how many can we say are the healthiest?
I love being the hero at parties. Especially when I come bearing gifts of healthy, tasty recipes. I secretly play the game of "who can guess the healthy recipe?" to myself. If people can't figure it out, then I win! It shows you that nutritional recipes can be just as flavorful as any other.
This Dairy Free Baked Spinach & Bean Dip will without a doubt keep everyone guessing. It's packed with tons of protein, perfectly seasoned and great for dipping crackers, chips or veggies.
HOW DO I MAKE DAIRY FREE BAKED SPINACH & BEAN DIP?
Start by preheating your oven to 350 degrees. In a food processor, blend together two 16 oz. cans of chick peas along with the liquid from both cans. When you have a fairly smooth consistency, go ahead and set the blended chick peas aside for now.
In a cast iron skillet (or any oven proof skillet) begin to wilt 4 cups of baby spinach (chopped) with 2 tablespoon of coconut oil.
Once the spinach is wilted, pour in the blended chick peas and stir. Add 1 teaspoon of minced garlic, 1 tablespoon lemon juice, ½ teaspoon red pepper flakes, 1 teaspoon of cumin, and a dash of salt/pepper. (Look at all those spices!! It's like a beautiful painting of flavor. How could you not fall in love with this dip?) Continue to cook over medium heat for about 5 minutes.
Place the skillet into your preheated oven and bake for approximately 20-25 minutes, or until your dip has thickened and turned light brown. Carefully remove from oven and let cool.
If I was to give you one piece of advice it would be to bring this dip to your next party! You will be everyone's new best friend.
Dairy Free Baked Spinach & Bean Dip
Ingredients
- 4 cups baby spinach (chopped)
- 2 tablespoon coconut oil
- 1 teaspoon minced garlic
- 2 16 oz. cans chickpeas (with liquid)
- 1 tablespoon lemon juice
- ½ teaspoon red pepper flakes
- 1 teaspoon cumin
- dash salt/pepper
Instructions
- Preheat oven to 350 degrees.
- In a food processor, blend together two cans of chick peas along with the liquid.
- In a cast iron skillet (or oven proof skillet) begin to wilt 4 cups of baby spinach (chopped) with 2 tablespoon of coconut oil.
- Once the spinach is wilted, pour in the blended chick peas and stir.
- Add 1 teaspoon of minced garlic, 1 tablespoon lemon juice, ½ teaspoon red pepper flakes, 1 teaspoon of cumin, and a dash of salt/pepper.
- Continue to cook over medium heat for about 5 minutes.
- Place the skillet into your preheated oven and bake for approximately 20-25 minutes, or until your dip has thickened and has a light brown top.
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