White Bean Artichoke Dip (or Spread)


This simple white bean artichoke dip recipe has a mild flavor that goes well as a dip or spread. Feel free to spice it up with a little curry, cayenne, or your favorite blend. It’s a very forgiving backdrop for various flavors. That said, I enjoy huge, healthy scoops of this artichoke dip as is or even served chunky-style atop a salad.

White Bean Artichoke Dip Recipe (vegan, dairy-free, allergy-friendly and healthy!)

Special Diet Notes: White Bean Artichoke Dip

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

White Bean Artichoke Dip
Prep time
Total time
I also used this as a spread on some gluten free bread for a hearty snack.
Serves: 4 to 6 servings
  • 1 15-ounce can white (cannellini) beans, drained and rinsed
  • 1 14-ounce can artichoke hearts (packed in water and drained)
  • 2 cloves garlic, minced or ¼ teaspoon garlic powder
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons lemon juice, or to taste
  • 1 teaspoon dried herbs or 1 tablespoon fresh (optional; parsley is nice)
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper
  1. Add all ingredients to a food processor and pulse for a coarse dip or puree for a smooth dip. If you don't have a food processor, you can finely chops the artichoke hearts and herbs, and mash all ingredients together in a bowl.
  2. Taste test, and if desired, add more lemon juice and/or salt, to taste
  3. Serve with pitas, chips, or carrot sticks and other vegetables.

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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