Recipe: Vegan White Bean Artichoke Dip
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.
A quick whiz in your food processor and this dip is ready in less than five minutes! That 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
Serves6 to 8
(15-ounce) can cannellini beans, drained and rinsed
(15-ounce) can artichoke hearts, drained
- 1 teaspoon
freshly grated lemon zest
- 2 tablespoons
freshly squeezed lemon juice
cloves garlic, minced
Pinch red pepper flakes
- 1/4 cup
extra-virgin olive oil
Freshly ground black pepper
Finely chopped fresh parsley leaves, for garnish
Place the beans, artichoke hearts, lemon zest, lemon juice, garlic, and red pepper flakes in a food processor fitted with the blade attachment and process until fairly smooth. With the motor still running, slowly drizzle in the olive oil. Taste and season with salt and pepper as needed. Serve at room temperature or chilled, garnished with parsley.
Storage: The dip can be refrigerated in an airtight container for up to 1 week.