This luscious-but-healthy dip with sea salt pita chips was a hit at a recent wine tasting (for my husbands posthumous 57th birthday party, as he, sadly, didn’t quite make it).  Afterwards, the leftovers were scrumptious as a quesadilla filling.  I topped those golden beauties with vegan sour cream, shredded purple cabbage and carrots, and fresh cilantro leaves.

8 ounces vegan cream cheese

1/2 cup vegan mayonnaise

2-15 ounce cans cannelini beans, rinsed and drained

Approximately 1 cup sauteed spinach, coarsely chopped

1/2-1 teaspoon dried oregano (or 1 tablespoon fresh, minced)

1/2-1 teaspoon rubbed sage

Zest of 1/2 lemon (good without; better with)

1/4 teaspoon garlic powder

Sea salt to taste

Accompaniment: pita chips or other crackers

Mash together vegan cream cheese and mayonnasie until well combine.  Add beans and coarsely mash.  Add all remaining ingredients and stir together until well combined.  Serve chilled with your favorite chip or cracker or use as a filling for quesadillas or enchiladas.