White Bean & Artichoke Dip or Spread (Vegan, Gluten-Free, Soy-Free)

White Bean & Artichoke Dip or Spread (Vegan, Gluten-Free, Soy-Free)
I also used this as a spread on some gluten free bread for a hearty snack.
  • 2 cloves garlic, minced
  • 1 t dried, or 1 T fresh rosemary
  • 1 can white beans (15.5 oz), drained and rinsed
  • 2 t extra virgin olive oil
  • 1 can (14 oz) artichoke hearts (packed in water and drained)
  • Lemon juice, salt, and/or pepper to taste
  1. Puree until smooth (or just a bit chunky) in a blender or food processor.
  2. Serve with pitas, tortilla chips, or celery/carrots

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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