Vegan Artichoke White Bean Dip

Bowl of dip on a platter with raw vegetables, crackers, and toasted slices of baguette.

5 from 1 vote

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.

Prep Time10

Total Time10

Course: Condiment, Dip

Cuisine: Fusion, Mediterranean

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

Servings:

Calories: 284kcal

Author: Amy Katz

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

US Customary - Metric

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

Notes

*From an average sized lemon. Be sure to zest the lemon before squeezing out the juice.

Leftover dip will keep refrigerated in an airtight container for 3 to 4 days.

Nutrition