Name: Vegan Artichoke White Bean Dip
Prep time: 10 min
Total time: 10 min
Ingredients: 1-15 ounce can white beans; 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)

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.

Special diet: gluten-free, nut-free, soy-free, vegan

Bowl of artichoke white bean dip on a platter with crackers, toasted baguette slices, sliced cucumbers, sliced bell peppers, and sugar snap peas.

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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.

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Why you'll love this recipe
Ingredients
Instructions
Amy's tip
Serving suggestions
Storing
More vegan dip recipes
📋 Recipe
💬 Comments

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

Head of garlic, lemon, fresh parsley, bottle of olive oil, can of artichoke hearts, can of white beans, and salt and pepper shakers on a cutting board.

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

Dip ingredients in the bowl of a food processor and the finished blended dip.

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

Hand dipping a cucumber slice into a bowl of artichoke white bean dip.

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 the Vegan Mediterranean Diet Recipes Facebook group for community, inspiration & fun!

Love and Veggies,

Amy