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Artichoke and White Bean Dip, from Let Them Eat Vegan, by Dreena Burton

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.
Course Appetizer, dips
Servings 2 cups


  • 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


  1. After blanching/draining artichokes, 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!

Recipe 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.