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Toasted-panko-with-hemp-seeds-top-this-spinach-ackee-dip,-#vegan-#nosoy-#nutfree

Spinach Ackee Dip

This vegan spinach ackee dip is packed with omega-6s, omega-3s and lots of other nutrients, it is also nut and soy free
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Servings 5 cups

Ingredients
  

For the White Bean Ackee Spread

  • 1 15 oz can Small white beans (you could use chickpeas if you prefer) drained and rinsed
  • 3 tbsps Water
  • 1/4 tsp Baking Soda
  • 1 can Parboiled ackee about 2 cups
  • 2 cloves Garlic finely minced
  • 2 tsps Onion powder optional
  • 2 to 4 tbsps Nutritional yeast optional
  • 1 tbsp Olive Oil
  • Juice of a lemon
  • Salt & Pepper to taste, if desired

To finish:

  • 12 cups Spinach chopped (measured before chopping, you'll end up with about 4 cups chopped, you could also use frozen)
  • 1 tbsp Olive Oil
  • 3 to 5 cloves of Garlic finely shredded
  • 1 small Shallot finely chopped or 2 tbsps finely chopped onions
  • Splash of lemon juice

Optional:

  • Salt Black Pepper, Red Pepper flakes or Cayenne, to taste

Instructions
 

Make white bean ackee spread:

  • Combine white beans, water and baking soda in a small saucepan and simmer till all the water evaporates (this step is optional but it makes the beans super soft and silky when pureed) cool slightly
  • In a food processor combine: beans, ackee, garlic, olive oil, half the lemon juice and if using the onion powder and nutritional yeast.
  • Puree till smooth, add salt and pepper to taste. Use the remaining lemon juice if desired. Set aside.

To finish:

  • Preheat oven to 350F
  • Saute the spinach: Heat oil in a large frying over medium and add garlic and shallots/onions. Saute till fragrant
  • Add spinach and lemon juice and cook till reduced to a third of original volume. Season to taste and turn off heat.
  • Add in the white bean ackee spread a bit by bit, you may not need to use all. You want a fairly thick consistency. (The dip can be used as is or stored at this point, baking is optional)
  • Pour into oven proof dish and bake for about 15 minutes till heated through
  • Any left over spinach or white bean ackee dip can be stored in an airtight container in the refrigerator for a few days or frozen for up to a month