Spinach & White Bean Dip

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This dip has had great reviews and gets demolished very quickly whenever I make it.

It tastes delicious when served warm, but if you prefer not to eat it warm or are taking it somewhere to eat, it tastes great cold/room temperature too.

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 Spinach & White Bean Dip

Takes 10 minutes

Makes ~2 cups’ worth

  • 2 x 400g tins cannellini beans, drained and rinsed
  • 2 cloves garlic
  • 1 tsp miso paste
  • 1 tbs tahini
  • 3 tbs lemon juice
  • 1 cup plant-based milk (Soy works well in this recipe)
  • 1/4 cup nutritional yeast
  • 250g frozen (or fresh cooked) spinach, thawed
  • To garnish: Freshly ground black pepper
  • To serve: vegetable sticks (cucumber, carrot, capsicum, snow peas, celery), wholemeal crackers (a great healthy option in Australia is Ryvita original crispbread), pita chips (toasted pita bread pieces)


  1. Preheat oven to 180C (if serving the dip warm).
  2. Add the beans (but reserve 1/2 cup of them for later on), garlic, miso paste, tahini, lemon juice, plant-based milk and nutritional yeast to a food processor or blender and process/blend until everything is combined and fairly smooth.
  3. In a large bowl, roughly mash the remaining 1/2 cup beans with a fork. Add the blender mixture and spinach and mix until everything is just combined.
  4. If serving warm: Transfer dip to an oven-proof dish. Bake in oven for 15 minutes.
  5. Sprinkle with pepper and serve with vegetables and other dip-worthy food!

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