Lemony Artichoke White Bean Dip is easy to make with canned artichoke hearts in just 10 minutes. Simply add the ingredients to a food processor and blend until super creamy. It's perfect as a snack with raw vegetables and crackers, as a topping for toasted sliced baguette, and even as a sandwich spread.
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
I'm a big fan of Mediterranean-inspired dishes made with simple, flavorful ingredients like lemon and garlic.
Artichoke White Bean Dip is creamy like my white bean hummus recipe, but with the flavor profile of my lemon and garlic artichoke pasta.
Using canned beans and canned artichoke hearts makes it incredibly quick and easy to whip up a batch whenever you need a delicious appetizer, snack, or creamy spread.
Jump to:
Why you'll love this recipe
- It's only requires 5 ingredients, plus salt and pepper, that you may already have in your pantry. (And you don't have to deal with fresh artichokes!)
- It's ready to eat in 10 minutes and can be made in advance for easy entertaining and meal prep.
- It tastes great with a variety of foods and is a versatile dip and condiment.
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 and cannellini (white kidney beans) work well for this dip.
Lemon: You will need both the juice and the zest, so be sure to zest the lemon before squeezing out the juice.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Add the beans, artichokes, lemon juice and zest, olive oil, garlic, and salt and pepper to the bowl of a food processor.
- Process, scraping down the sides of the bowl, as necessary, until the Artichoke White Bean Dip is super creamy and smooth. Enjoy immediately garnished with fresh parsley or your favorite herbs, if desired. Or refrigerate in an airtight container for later.
Amy's tip
Let the food processor run for a few minutes for the smoothest consistency.
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 veggie sandwich, on bagels, and on toast.
Or turn it into a sauce for spaghetti or penne using the method in my lemony hummus pasta recipe.
Storing
Leftover dip will keep refrigerated in an airtight container for 3 to 4 days.
More vegan dip recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
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
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Notes
Nutrition
Nutritional information is an estimation only.
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.