Creamy Avocado Spinach Artichoke Dip

cookingwithplants.com

Izzy125

1 small - medium Avocado

425 g Tin White Beans, drained cannelini, butter beans etc

⅓ cup Plant Milk (I used organic soy milk) or unsweetened plant milk of choice eg rice, almond etc

1 tbsp Lemon Juice

2 medium - large Garlic Cloves peeled

1 tsp Dijon Mustard

1 tsp coarse celtic sea salt

250 grams Frozen spinach, thawed or 2 cups loosely packed spinach

280 grams Artichoke Hearts drained

Directions at cookingwithplants.com

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