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
Ingredients 411: Frozen artichokes have a much better flavor than canned, so opt for frozen if possible. Don’t use the artichokes that are jarred and marinated in an oil/vinegar liquid – their flavor is too strong, even if rinsed.
Serving Suggestions: Try using this dip as a layer in lasagna, or to stuff pasta shells.