Leek and Butter Bean Bake

1. 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.
2. Pour in the unsweetened oat milk and stir well to combine with the leeks and garlic. Add cornstarch and stir until the mixture thickens.
3. Stir in the butter beans and herbes de Provence, and cook for an additional 2 minutes, allowing the flavors to meld.
4. Add the feta cheese to the skillet, allowing it to melt and incorporate with the leek and butter bean mixture.
5. Add the spinach to the skillet and continue to sauté until it wilts, which should take about 2–3 minutes.
6. Carefully transfer the mixture to the bon COOK Large Round Mold placed on a perforated baking sheet.
7. Sprinkle the Panko breadcrumbs evenly over the top of the mixture.
8. Preheat your oven to 400°F (200°C). Place the mold in the preheated oven and bake for 15 minutes, or until the dip is heated through and the Panko breadcrumbs are golden and crispy.
9. After baking, switch your oven to 500 degrees and bake the dip at that temperature for an additional 3 minutes, or until the Panko topping is beautifully golden and crispy.
10. Remove from the oven and allow it to cool for a few minutes.
11. If desired, garnish the Leek and Butter Bean Dip with fresh parsley or chives before serving.
12. Serve the dip warm on sliced baguette or cucumbers.

Enjoy cooking and baking from our BONCOOK kitchen to yours!