Artichoke and White Bean Dip
Artichoke dip is always one of those more-ish kinds of dips, and I’ve made several recipes over the years. This one borrows creaminess from white beans, and a cheesy flavor from nutritional yeast. It is especially delicious gently warmed, and then slathered on pitas or other breads. Makes about 2 ½ cups.
Servings 2 cups
Ingredients
- 2 cups artichoke hearts I use frozen, blanched in boiling water for about 8-10 minutes, then drained, see note
- 1 14 oz can white beans (navy or cannellini) rinsed and drained (about 1 ¾ cups)
- 1/3 cup nutritional yeast
- 1 ½ tbsp freshly squeezed lemon juice
- 1/2 tbsp red wine vinegar
- 1 small-medium clove garlic
- 1-2 tbsp of water to thin if desired; OR can also sub 1/2 - 1 tbsp tahini and 1 tbsp water for a fuller flavor -- but don't overdo tahini flavor will be too pronounced in this dip)
- 2 tbsp freshly flat-leaf parsley chopped
- ½ tsp fresh rosemary minced (try not to omit, it adds a lovely subtle flavor)
- ¾ tsp sea salt
- Freshly ground black pepper to taste
Instructions
- After blanching/draining artichokes, trim any coarse pieces and combine all ingredients in a food processor and process until smooth. Taste, and season to taste with extra lemon juice/salt, etc, as desired. Serve straight away, or transfer to an oven-proof dish and heat until just warm and a little golden on top!
Notes
Artichoke Note: Canned artichokes can be substituted, be sure to rinse well before using in the dip. When prepping artichokes, try to remove the fibrous ends and ‘hair’ from the choke. this part of the artichoke isn’t pleasant to eat, so if you notice any fuzzy/fibrous bits, trim away.
Serving Suggestions: Try using this dip as a layer in lasagna, or to stuff pasta shells.