Vegan Baked White Bean Artichoke Dip
Prep time
Cook time
Total time
This smooth, creamy bean dip is perfectly rich and full-flavored. Serve it with crackers and an assortment of crudites if desired.
Serves: 8 servings
  • 1 (15-ounce) can white cannellini beans, drained and rinsed
  • 1 (14-ounce) can artichoke hearts, drained
  • ⅓ cup olive oil
  • 2 tablespoons finely-chopped fresh chives, divided
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon lemon zest
  • 2 cloves garlic
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch cayenne pepper
  • Crackers, to serve (Crunchmaster Protein Crackers shown in the picture)
  1. Preheat your oven to 400ºF.
  2. Put the beans, artichokes, olive oil, 1 tablespoon chives, lemon juice, vinegar, lemon zest, garlic, salt, pepper, and cayenne in your food processor. Puree until smooth.
  3. Scrape the bean dip into a 4-cup baking dish and smooth out the top.
  4. Bake for 15 to 20 minutes, or until heated through.
  5. Sprinkle the dip with the with remaining 1 tablespoon chives and serve with crackers.
Nutrition Information
Calories: 200 Fat: 10g Saturated fat: 1g Carbohydrates: 21g Sugar: 1g Sodium: 580mg Fiber: 4g Protein: 7g
Recipe by Go Dairy Free at