Leek and Butter Bean Dip

Recipes
Written By Chloe Crane-Leroux

Yield: Approximately 2 cups
total Time: 40 minutes

INGREDIENTS

  • 3 leeks, cleaned and roughly chopped

  • 1 can (15 ounces) of butter beans, drained and rinsed

  • 2 cups spinach, packed

  • 3 cloves garlic, minced

  • 3 tablespoons dry white wine

  • 3 tablespoons lemon juice 

  • 3 tablespoons olive oil

  • 1 cup unsweetened oat milk

  • 1/2 tablespoon cornstarch 

  • 1/2 cup water

  • 1/2 tablespoon herbes de Provence

  • 1/3 cup Panko breadcrumbs

  • 1/2 cup vegan feta cheese, crumbled

  • Salt and pepper to taste

  • Fresh parsley or chives for garnish (optional)

  • Sliced baguette for serving

RECIPE

Heat a large skillet over medium heat and add the olive oil. Sauté the chopped leeks and minced garlic until the leeks become soft and translucent, approximately 5 minutes.

Pour in the unsweetened oat milk, white wine, and lemon juice and stir well to combine with the leeks and garlic. Add cornstarch and stir until mixture thickens. 

Stir in the butter beans and herbes de Provence, and cook for an additional 2 minutes, allowing the flavors to meld.

Add the vegan feta cheese to the skillet, allowing it to melt and incorporate with the leek and butter bean mixture.

Add the spinach to the skillet and continue to sauté until it wilts, which should take about 2-3 minutes. Add water to mixture and stir for 1 min.

Carefully transfer the mixture to a small cast iron or oven-safe dish.

Sprinkle the Panko breadcrumbs evenly over the top of the mixture in the cast iron dish.

Preheat your oven to 400°F (200°C). Place the cast iron dish in the preheated oven and bake for 15 minutes, or until the dip is heated through and the Panko breadcrumbs are golden and crispy.

After baking, switch your oven to the broil setting on high and broil the dip for an additional 3 minutes, or until the Panko topping is beautifully golden and crispy.

Remove from the oven carefully, as the cast iron dish will be hot. Allow it to cool for a few minutes.

If desired, garnish the Leek and Butter Bean Dip with fresh parsley or chives before serving.

Serve the dip warm on sliced baguette!

Enjoy!

Bon appétit!

 
Chloe Crane-Leroux
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