Lemony artichoke white bean dip comes together in about 10 minutes with canned artichoke hearts and pantry staples. Add everything to a food processor and blend until silky smooth. Serve it with raw vegetables and crackers, spread it on toasted baguette slices, or use it as a creamy sandwich spread.
It's as smooth as my white bean hummus, with the bright lemon-garlic vibes of my artichoke pasta.
Using canned beans and artichoke hearts means you can whip up a delicious appetizer, snack, or spread whenever the craving strikes.
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Made this today for my lunch. So good. Spread it on sour dough bread with slices of tomatoes.
- Gerry
Ingredients
- Artichoke hearts: Look for the ones packed in brine or water that some in a can, NOT marinated artichoke hearts in a jar.
- White beans: Great northern beans or cannellini (white kidney beans) work.
- Lemon: We'll use both the zest and the juice.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make artichoke white bean dip
- Add the beans, artichokes, lemon juice and zest, olive oil, garlic, salt, and pepper to the bowl of a food processor.
- Process, scraping down the sides as necessary until the dip is super creamy and smooth. Enjoy immediately garnished with fresh parsley or your favorite herbs if you like. Or refrigerate in an airtight container for later.
Serving suggestions
Like hummus, artichoke white bean dip can be enjoyed in countless ways.
It's wonderful served with raw or roasted vegetables, crackers, or chips for dipping. I also love it as a spread on a vegan sandwich, on bagels, and on toast.
You can even turn it into a sauce for spaghetti or penne using the method in my lemony hummus pasta recipe.
Made this recipe or have a question? Please leave a comment below. 💙 For even more fresh vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Vegan Artichoke White Bean Dip
Equipment
- food processor
Ingredients
- 1-15 ounce can white beans, (Cannellini beans, white kidney beans, or Great Northern beans) rinsed and drained
- 1-14 ounce can artichoke hearts, packed in water or brine (not marinated), rinsed and drained
- 3 Tablespoons lemon juice*
- 1 Tablespoon lemon zest
- 2 Tablespoons extra virgin olive oil
- 1 clove garlic, minced
- salt and pepper, to taste
- fresh parsley, chopped, for garnish (optional)
- assorted vegetables, crackers, bread, etc., for serving
Instructions
- Add the beans, artichoke hearts, lemon juice, lemon zest, olive oil, garlic, and salt and pepper, to taste, to the bowl of a food processor.1-15 ounce can white beans, 1-14 ounce can artichoke hearts, 3 Tablespoons lemon juice*, 1 Tablespoon lemon zest, 1 clove garlic, salt and pepper, 2 Tablespoons extra virgin olive oil
- Process until completely smooth, scraping down the sides of the bowl as necessary. Taste and adjust the seasonings, as needed.
- Enjoy immediately or transfer the dip to a covered container and refrigerate until ready to serve.
- Before serving, give the dip a stir and garnish with fresh parsley, if desired. Serve with assorted vegetables, crackers, and/or toasted bread.assorted vegetables, crackers, bread, etc., fresh parsley
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Notes
Nutrition
Nutritional information is an estimation.
Catherine Hess says
Really tasty, provided you like artichokes (I do). I skimped on the oil to make it a very low-fat spread.
Amy Katz says
Glad you enjoyed it, Catherine!
Chris says
Delicious
Amy Katz says
Thanks Chris!
Whack says
had to use 2 cans of artichokes. Used Cannellini beans. The lemon juice next time will be 2 TBS not 3.
its good.. just a touch to lemony
Amy Katz says
Thanks for coming back to leave a comment. Good to know that it may be too much lemon for some.
Gerry says
Made this today for my lunch. So good. Spread it on sour dough bread with slices of tomatoes.
Amy Katz says
This combination sounds delicious, Gerry! I'm going to try it the next time I made this dip.