1 lb. mushrooms (any kind)
2 hefty cloves garlic, pressed
1 Tbsp. Vegan Butter (such as Earth Balance)
About 1 1/2 cups well-cooked cannellini beans (I start with 1/4 to 1/3 lb.dry)
1/3 cup Vegenaise (more or less)
1/4 cup good olive oil (more or less)
1/3 cup nutritional yeast OR 1/2 cup vegan parmesan topping (more or less)
1 10 oz. box frozen spinach, thawed and moderately squeezed out (reserve liquid)
1 14.5 oz. can quartered artichoke hearts, drianed (reserve liquid)
1/2 tsp. salt
3/4 cup panko bread crumbs (or any bread crumbs, really)
2 Tbsp vegan butter
pinch of salt
Wash and cut mushrooms into about 1" pieces. In two batches, if necessary, pulse mushrooms until finely chopped and place in saute pan with 1 Tbsp. vegan butter and pressed garlic. Saute slowly while combining other ingredients.
Place beans, Vegenaise, olive oil, nutritional yeast (or vegan parmesan), and 1/2 tsp. salt into food processor (No need to clean out all mushroom remnants first) and blend until well combined. Turn into a medium sized mixing bowl and add squeezed out spinach, quartered artichoke hearts and sauteed mushrooms/garlic. Stir until well combined, breaking up artichoke hearts a bit. Use reserved liquids to adjust consistency if needed. Taste for salt content. Add more if needed.
Melt 2 Tbsp vegan butter and stir into bread crumbs with a bit of salt. Spread dip into an appropriately sized baking dish and top with bread crumb mixture. Heat in a 350 oven until well heated and crumbs start to brown.
Tip: You can skip the bread crumbs and baking step and it's just as good cold or at room temp, in my own opinion. If making for guests though, it's nice to serve it warmed with a little crunch on top.