White Bean Artichoke Dip
Prep time
Total time
This makes a great dip for crudite, but I also like it spread on bread for a hearty snack, or served atop a plant-based salad. I use white cannellini beans to make this recipe, but navy beans should also work well.
Recipe type: Appetiser
Cuisine: Italian
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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/white-bean-artichoke-dip