I woke up hungry. I am totally hungry for something warm and gooey and savory.

It’s only 10:22am. While everyone else in my family wants waffles in the morning, I want spinach and artichoke dip. So weird, I know.

So right now I am working from home and planning out my day and my week. I love to map it all out first thing Monday morning. My house is quiet and I seem to get a ton done. Now that I am set up for success I am making sure I have what I need to make this old recipe of mine that I can’t stop thinking about.

It looks like this:

Ingredients:

1 piece whole wheat bread

1 tablespoon vegan butter

1 medium sized onion (about 2 cups), chopped

1 tablespoon extra virgin olive oil

1-15 ounce can white beans, drained and rinsed

8 ounce Cauliflower, steamed until tender and cooled

3 tablespoons nutritional yeast

1/4 cup water

1 teaspoon lemon juice

1 teaspoon sea salt

1 teaspoon oregano

1/2 teaspoon thyme

1/8 teaspoon basil (I always prefer fresh herbs if you have them, but dried will work for the oregano, thyme and basil. You can also make an easy substitute with Italian seasoning that you can find at any grocery store.)

1 teaspoon red pepper flakes (I also use 1 teaspoon of cayenne pepper if I am making this for myself and other fans of hot and spicy)

6 cloves garlic, minced

4 cups packed fresh spinach, roughly chopped

1 can artichoke hearts, drained and chopped

1/4 cup vegan mozzarella cheese

Directions:
Preheat oven to 400 degrees.

Combine in a food processor 1 piece of whole wheat bread and 1 tsp vegan butter. Pulse until crumbs form. Set aside in a bowl.

In a food processor combine white beans, cauliflower, nutritional yeast, water, salt, herbs, and red pepper flakes. Set aside.

In a large cast iron skillet, combine olive oil and onions; heat until translucent, about 5 minutes.

Add garlic and cook for about 2 more minutes. Once garlic and onions are smelling delicious, add chopped artichokes and spinach.

Stir and cook on medium heat until spinach wilts.

Shut off heat and add contents of food processor to skillet. Stir well.

Add 3/4 of the breadcrumbs and all the vegan mozzarella cheese to the mixture, stirring again.

At this point you’ll have a thick, veggie filled, yellowish mixture that will smell cheesy and awesome. Try and resist! Its light years better after being cooked.

Spread the rest of the breacdrumbs on top of the mixture, then cover the cast iron pan with aluminum foil. If you are a “cheese” lover, now you can add more on top. Bake for 20 minutes.

Remove aluminum foil and bake for 10-15 more minutes, until mixture is bubbly and melty and hot!

Let cool for 5 minutes before serving with tortilla or pita chips.