Recipe: Vegan White Bean Artichoke Dip

(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! 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

18 Ratings

White Bean Artichoke Dip

Serves6 to 8


  • 1

    (15-ounce) can cannellini beans, drained and rinsed

  • 1

    (15-ounce) can artichoke hearts, drained

  • 1 teaspoon

    freshly grated lemon zest

  • 2 tablespoons

    freshly squeezed lemon juice

  • 2

    cloves garlic, minced

  • Pinch red pepper flakes

  • 1/4 cup

    extra-virgin olive oil

  • Salt

  • Freshly ground black pepper

  • Finely chopped fresh parsley leaves, for garnish


  1. 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.

Recipe Notes

Storage: The dip can be refrigerated in an airtight container for up to 1 week.