By: Whole Foods Market®
Rich avocado and puréed white beans give this crowd-pleasing, healthy dip its creamy texture. Serve with carrots, celery and red bell pepper for dipping.
- 2 jalapeño peppers, chopped (seeds removed, if desired)
- 1 medium yellow onion, chopped
- 1 1/2 cups unsweetened almond milk
- 1/4 cup lemon juice
- 1/4 cup nutritional yeast
- 2 (15-ounce) cans no-salt-added cannellini beans, drained and rinsed
- 1 ripe avocado
- 1 (16-ounce) package frozen chopped spinach, prepared and squeezed to remove excess liquid
Cook peppers and onion in a large dry skillet over medium heat until browned and softened, 8 to 10 minutes. Add almond milk and simmer, scraping up any browned bits, for 2 minutes more. Carefully transfer contents of skillet to a food processor along with lemon juice, yeast, beans and avocado and purée until smooth. Stir in spinach and serve warm or at room temperature. (To heat dip, spread in an 8-inch baking dish and bake in a 350°F oven until hot throughout, 25 to 30 minutes).
Serves 8, dairy free, gluten free, vegan, vegetarian, high fiber, sugar conscious, wheat free
Per Serving: 180 calories (40 from fat), 4.5g total fat, 0g saturated fat, 0mg cholesterol, 125mg sodium, 24g carbohydrate (8g dietary fiber, 2g sugar), 11g protein
Note: We’ve provided special diet and nutritional information for educational purposes. But remember — we’re cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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