White Bean Artichoke Dip (or Spread)

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I had a tin of artichokes on hand, and was craving dip, so I went searching through our recipe archives. I stumbled across this white bean artichoke dip from way back in 2006, and decided to whip it up!

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.

My picture shows the “chunky” version. If you are looking for a dip for vegetables, you might want to go with with the puree or less chunky option.

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
 
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.
Author:
Recipe type: Appetiser
Cuisine: Italian
Serves: 4 to 6 servings
Ingredients
  • 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
Instructions
  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.

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About Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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