2 fresh jalapeño peppers, chopped (seeds removed, if desired)
1 yellow onion, chopped
1 1/2 cups 365 Everyday Value® Organic Unsweetened Almondmilk
1/4 cup lemon juice
1/4 cup nutritional yeast
3 cups cooked no-salt-added cannellini beans (or 2 15-ounce cans)
1 avocado
1 (16-ounce) package frozen 365 Everyday Value® Chopped Spinach, prepared and squeezed to remove excess liquid

Cook peppers and onion in a large dry skillet over medium heat until browned and softened, 8 to 10 minutes. Add almondmilk and simmer, scraping up any browned bits, for 2 minutes more. Carefully transfer contents of skillet to a food processor along with lemon juice, yeast, beans and avocado and purée until smooth. Stir in spinach and serve warm or at room temperature. (To heat dip, spread in an 8-inch baking dish and bake in a 350°F oven until hot throughout, 25 to 30 minutes.)