Forget Hummus, Try This Instead!

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LEARN HOW TO MAKE AN EASY AND QUICK WHITE BEAN SPINACH DIP RECIPE BETTER THAN HUMMUS!

LAY HO MA (how's it going in Cantonese)! Whether you're hosting or just looking for a movie snack, this recipe is sure to be a winner! Join me in this episode and learn how to make a delicious white bean and spinach dip tonight! Let's begin!

Ingredients:
1 onion
2 pieces garlic
400ml canned artichokes
400ml canned cannellini beans
1 tbsp avocado oil
1 tsp salt
1/2 tsp cayenne pepper
1 tsp smoked paprika
120g spinach
1 cup cashews
1 cup water
1 cup shredded plantbased cheese
serve with crusty bread, crackers, or chips

Directions:
1. Dice the onion and roughly chop the garlic. Squeeze out the water from the canned artichokes. Rinse and drain the canned cannellini beans
2. Heat up a sauté pan to medium heat. Add the avocado oil followed by the onions. Sauté for 4-5mins. Add the salt, cayenne pepper, and smoked paprika. Stir to combine the amazing flavours. Add the artichokes, cannellini beans, and spinach. Sauté for a few minutes
3. In a high powered blender, liquify the cashews and water. Then, transfer the sautéed veggies into the blender. Pulse a few times, then transfer the dip to a baking dish
4. Set the oven to 375F. Spread over your favourite shredded plantbased cheese and bake for 15mins. Then, broil on low for a few minutes until the cheese is a slight golden brown. Serve with crackers, chips, or crusty bread


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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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