Recipe: Vegan White Bean Artichoke Dip

Recipe: Vegan White Bean Artichoke Dip

Andrea Bemis
Jan 16, 2015
(Image credit: Andrea Bemis)

I love having a healthy dip at my fingertips when I am preparing dinner at home or need a simple appetizer for a get-together with friends. This particular dip of puréed beans and artichokes is filling enough to tide me over until dinner is ready, but also light and refreshing — a perfect snack for the dark and dreary winter days we're getting in our neck of the woods.

(Image credit: Andrea Bemis)

A quick whiz in your food processor and this dip is ready in less than five minutes! This said, I must admit that it gets even better if you can give it some time for the flavors to settle and merge. Either way, this can be your secret weapon for a last-minute appetizer, or simply a staple in your house for snack time. Grab your favorite crackers and dip away!

Serve This With:

White Bean Artichoke Dip

Serves 6 to 8

1 (15-ounce) can cannellini beans, drained and rinsed
1 (15-ounce) can artichoke hearts, drained
1 teaspoon lemon zest
2 tablespoons lemon juice from 1 lemon
2 cloves garlic, minced
Pinch of crushed red pepper flakes
1/4 cup extra-virgin olive oil
Salt and pepper to taste
A few tablespoon of minced parsley for garnish

Place the cannellini beans, artichoke hearts, lemon zest, lemon juice, garlic, and crushed red pepper flakes in a food processor and process until fairly smooth. With the motor still running, slowly drizzle in the olive oil. Season to taste with salt and pepper. Serve at room temperature or chilled with a few tablespoons of minced parsley.

Recipe Notes

  • Dip can be kept refrigerated for up to 1 week.
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