Wash half a pound of fresh spinach thoroughly and chop into smaller pieces. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the chopped spinach and sauté for about 3-4 minutes until wilted.

Finely mince one garlic clove and add it to the skillet with the spinach. Cook for an additional 30 seconds, stirring constantly. Season with salt and pepper to taste, then remove from heat and let it cool.

In a food processor, combine 1 can of cooked white beans, 3 tablespoons of olive oil, 2 tablespoons of nutritional yeast, and 2 tablespoons of vegan mayo. Squeeze in juice of half a lemon and season with salt and pepper. Blend until smooth and creamy.

Add the cooled spinach and garlic mixture into the food processor. Pulse a few times to combine while maintaining some texture. Taste and adjust seasoning if needed.

Transfer the dip to a serving bowl. Serve chilled or warm in the oven for 10 minutes at 350°F. Enjoy with a selection of dippers!