Artichoke White Bean Dip

This dip is perfect for fresh vegetables but it can also be added to any meal as a creamy sauce.

Artichoke White Bean Dip (from Dreena Burton)


  • 2 cups frozen artichoke hearts
  • 1 14 oz can white beans (navy or cannellini), rinsed and drained (can also use 1 ½ cup white beans cooked from dry)
  • 1/3 cup nutritional yeast
  • 1 ½ tbsp freshly squeezed lemon juice
  • 1/2 tbsp red wine vinegar
  • 1 clove garlic
  • 1-2 tbsp of water to thin if desired
  • 2 tbsp freshly flat-leaf parsley, chopped
  • ½ tsp fresh rosemary, minced
  • Freshly ground black pepper to taste


  1. Blanch the frozen artichoke hearts in boiling water for about 8-10 minutes, then drain.
  2. Combine all ingredients in a food processor and process until smooth.
  3. Taste, and season to taste with extra lemon juice/other seasonings, as desired.
  4. Serve as is or transfer to an oven-proof dish and heat until just warm and a little golden on top.


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