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–+ servings
Bowl of dip on a platter with raw vegetables, crackers, and toasted slices of baguette.
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5 from 1 vote

Vegan Artichoke White Bean Dip

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.
Prep Time10 minutes
Total Time10 minutes
Course: Condiment, Dip
Cuisine: Fusion, Mediterranean
Special diet: gluten-free, nut-free, soy-free, vegan
Servings: 6
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

Calories: 284kcal | Carbohydrates: 35g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 258mg | Potassium: 676mg | Fiber: 8g | Sugar: 1g | Vitamin A: 661IU | Vitamin C: 18mg | Calcium: 123mg | Iron: 5mg
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