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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

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

Posted on by Alisa Fleming in Appetizers with 1 Comment
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.
Author:

Ingredients
  • 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

Instructions
  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 Alisa Fleming

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.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

One Comment

  1. Menu for 9/24 – 9/30 « Homespun HacksSeptember 25, 2012 at 10:45 amReply

    [...] White Bean & Artichoke Dip with cucumber slices. (Recipe here). I keep meaning to troll through this site for recipes because this? It’s amazing. Double [...]

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