Starter
Healthy Jalapeño Spinach Bean Dip
1 h 35 minServes 6Nutri-Score B€€
B
1 h 35 min
1 h 35 minHealthy Jalapeño Spinach Bean Dip
what you need
Ingredients
great northern beans (dried, rinsed)Pantry400 g
water (for pressure cooking the beans)Other900 ml
spinach (fresh, sautéed)Produce150 g
dairy-free mozzarella (shredded (regular mozzarella works too))Fresh200 g
jalapeño (finely chopped)Produce2 pieces- panko breadcrumbsBakery40 g
garlic powderSpices3 g
onion powderSpices3 g- smoked paprikaSpices2 g
- nutritional yeastPantry10 g
salt (to taste)Spices4 g
black pepper (to taste)Spices1 g
olive oil (for sautéing the spinach)Pantry15 ml
per serving
Nutrition
308kcal
- Carbs
- 44 g
- Proteins
- 16 g
- Fat
- 8 g
what you’ll use
Tools
Pressure cooker
Blender
Frying pan
Baking dish
Mixing bowl
step by step
Method
- Step 1
Cook the beans
- Rinse the great northern beans and place them in the pressure cooker with the water.
- Cook on high pressure for 35 minutes, then release the pressure.
- Step 2
Blend the beans
- Drain the cooked beans, keeping a little cooking liquid.
- Blend the beans until smooth and creamy, adding liquid as needed.
- Step 3
Sauté the spinach
- Heat the olive oil in a frying pan.
- Sauté the spinach until wilted, then set aside.
- Step 4
Season the dip
- Add the garlic powder, onion powder, smoked paprika, nutritional yeast, salt and pepper to the blended beans.
- Mix well and adjust the seasoning to taste.
- Step 5
Combine the ingredients
- Fold the sautéed spinach, dairy-free mozzarella and chopped jalapeños into the bean mixture.
- Transfer the dip to a baking dish and spread evenly.
- Step 6
Top and bake
- Sprinkle the panko breadcrumbs over the dip.
- Bake at 200 °C for about 40 minutes until golden and bubbling.
- Step 7
Serve
- Let the dip cool slightly and serve warm.