Vegan Artichoke White Bean Dip
And just like that, it's Monday. Monday at 5:08 pm to be exact. I'm keeping this short and sweet today because I still have client work to catch up on, emails to answer, dinner to make, and the Olympics to watch! Does anyone else feel like there aren't enough hours in the day to get everything done? Today's just...one of those days.
Anyway, I wanted to blog this delicious dip / spread I made on Saturday because it's incredibly versatile and you can eat it all week long. I also made a few simple (but equally delicious) chocolate tahini cups over the weekend. You can get that recipe here.
This dip is packed with fiber and protein, and it's naturally gluten-free and vegan. You'll need a food processor or blender, but the ingredients are simple (and cost-effective). Enjoy!
- 1 15-oz can of cannellini beans (low sodium)
- 1 15-oz can of artichoke hearts (in water)
- 1 handful organic fresh spinach
- 1/4 cup nutritional yeast (or shredded parmesan cheese)
- 2-3 tbsp extra-virgin olive oil
- 2 tsp minced garlic
- Juice of 1/2 lemon
- Sea salt and black pepper to taste
- Garnish (optional): extra-virgin olive oil, pumpkin seeds, walnuts, etc.
1. In a food processor, whirl together all of the ingredients for the dip, except the sea salt / balck pepper and garnish(es). You may need to scrape down the edges a few times. If it's too thick for your liking, add more olive oil.
2. Sprinkle in your sea salt and cracked pepper; pulse for 10 seconds. Taste. Add more sea salt / black pepper (or minced garlic) to your liking.
3. Top with garnish(es) of choice. Serve with crackers, crudités, spread it on toast, add it to a sandwich, etc. It will stay fresh in the fridge for 4-5 days.
If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations.