This dip is perfect for spring and summer gatherings, when you want something light and fresh to snack on. It’s made with artichokes, white beans, lemon, garlic, and herbs, and it’s vegan and gluten-free. You can whip it up in a food processor in minutes, and serve it with crackers, bread, or fresh veggies. It’s also great as a sandwich spread or a salad dressing.
How to make Artichoke White Bean Dip
To make this dip, you’ll need a can of artichokes, a can of white beans, a lemon, some garlic cloves, salt, pepper, olive oil, and your choice of fresh herbs. I like to use parsley and dill, but you can also use basil, mint, cilantro, or whatever you have on hand.
Drain and rinse the artichokes and beans, and add them to a food processor along with the lemon juice, garlic, salt, and pepper. Pulse until well combined but still chunky. You can add some water if you want a thinner consistency. Transfer the dip to a bowl and stir in the olive oil and chopped herbs. Taste and adjust the seasoning as needed.
You can serve the dip right away or refrigerate it for later. It will keep for up to 4 days in an airtight container.
Tips and Variations
- You can use fresh or frozen artichokes for this dip. If using fresh ones, make sure to cook them until tender before adding them to the food processor.
- You can use any kind of white beans for this dip. Cannellini beans, navy beans, great northern beans, or chickpeas are all good options.
- You can add some nutritional yeast for a cheesy flavor, or some tahini for a nutty flavor.
- You can spice up the dip with some red pepper flakes, smoked paprika, or cumin.
- You can garnish the dip with some lemon zest, toasted pine nuts, or vegan parmesan cheese.
Enjoy!
This dip is delicious and healthy, and it’s easy to make with pantry staples. It’s a great way to enjoy the flavors of spring and summer. I hope you give it a try and let me know what you think!
