Vegan Artichoke White Bean Dip Recipe ThisVegan Artichoke White Bean Dip is a creamy, flavorful spread that’s both easy to prepare and packed with wholesome ingredients. Made with tender cannellini beans, tangy artichoke hearts, and a hint of garlic and lemon, it’s blended to perfection for a smooth and velvety texture. Nutritional yeast adds a cheesy, umami-rich flavor, while optional tahini boosts creaminess. Finished with fresh herbs and a touch of smoked paprika, this dip is perfect for serving with pita chips, vegetables or crackers.Its a versatile dish that work as a healthy snack.
Ingredients:
- (15-ounce) cannellini beans (or any white beans), drained and rinsed
- (14-ounce) can artichoke hearts in water, drained and chopped
- 2–3 tablespoons olive oil (or water for oil-free)
- 2 cloves garlic, minced or grated
- 2 tablespoons lemon juice (freshly squeezed for best flavor)
- 2 tablespoons tahini (optional, for creaminess)
- 1/4 cup nutritional yeast (for a cheesy flavor)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional, for a smoky flavor)
- 1–2 tablespoons fresh parsley or chives, chopped (optional, for garnish)
Instructions:
1. Prepare the ingredients:
Drain and rinse the cannellini beans.
Drain and coarsely chop the artichoke hearts.
Mince the garlic.
2. Sauté garlic (optional):
If you prefer a milder garlic flavor, sauté the minced garlic in 1 teaspoon of olive oil over medium heat for 1-2 minutes until fragrant. Let it cool before adding to the dip.
3. Blend the dip:
In a food processor or blender, combine the beans, artichoke hearts, olive oil, garlic, lemon juice, tahini, nutritional yeast, salt, pepper, and smoked paprika. Blend until smooth and creamy. If the mixture is too thick, add 1 tablespoon of water at a time until desired consistency is reached.
4. Taste and adjust:
Adjust the seasonings to your liking—add more lemon juice for brightness, salt for balance, or nutritional yeast for more cheesiness.
5. Serve:
Transfer the dip to a serving bowl and garnish with chopped parsley or chives, a drizzle of olive oil, and a pinch of smoked paprika.
6. Pair and enjoy:
Serve with pita chips, vegetable crudités, toasted bread, or crackers.
Additional Information:
Cook Time:
Prep Time: 10 minutes
Cook Time: 0-2 minutes (if sautéing garlic)
Total Time: 10-12 minutes
Question Answers:
1. Can I make this dip in advance?
Yes, this dip can be made 2-3 days ahead and stored in an airtight container in the refrigerator. Stir before serving.
2. Can I freeze the dip?
Yes, this dip freezes well for up to 3 months. Thaw in the refrigerator overnight and blend or stir before serving to restore the creamy texture.
3. What can I use instead of cannellini beans?
You can substitute great northern beans, navy beans, or even chickpeas for a slightly different texture.
4. How do I make it spicier?
Add a pinch of cayenne pepper, red pepper flakes, or a drizzle of hot sauce for extra heat.
5. Can I use marinated artichoke hearts?
Yes, but they may alter the flavor slightly. Rinse them to reduce the vinegary taste if needed.
This dip is a quick and versatile recipe perfect for entertaining or as a healthy snack!