While we are huge fans of hummus here at World of Vegan, sometimes it’s nice to switch up the bean spread! Alas, this recipe for white bean and artichoke dip is a delightfully refreshing switch.
This recipe comes from The Book of Veganish by Kathy Freston with Rachel Cohn. Kathy Freston gained worldwide notoriety when she was invited on The Oprah Winfrey Show, where she inspired Oprah to take a 21-day vegan challenge back in 2008. Kathy has since appeared on many national television shows including Ellen, The Dr.Oz Show, Charlie Rose, Good Morning America, and The Martha Stewart Show. She is an incredible ambassador for animals and veganism, and we couldn’t be more excited for this new book of hers.
We’re always excited to promote new vegan cookbooks and love that such an enormous array of incredible vegan books are flooding the marketplace. We hope you enjoy this scrumptious spread and love exploring the other amazing recipes featured in this awesome book!
Did you know that artichokes aren’t a vegetable? They’re actually part of the thistle family and must be harvested before the artichoke’s flower buds bloom! While artichokes can be a bit intimidating to prepare, they are thankfully widely available prepared in cans so you don’t need to worry about trying to master the art of the artichoke in your kitchen if you’re not ready or are just simply in a hurry!
If you are truly feeling up to the challenge of preparing a raw artichoke, then go for it! Just know that it takes a little elbow grease and patience but will leave you feeling greatly accomplished in the end.
Artichokes are commonly consumed in Italian cuisine and make delicious additions to pizza, pasta, and salad. In addition to bringing an earthy and dynamic flavor to dishes, artichokes contain a variety of health benefits!
So you’ve got your spread whipped up and you’re ready to get to eating. While busting out the pita chips is a delightful way to enjoy this dip, we have some other ways to suggest enjoying your spread!
If you try this White Bean and Artichoke Dip, let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Fa
This white bean and artichoke spread will last three to five days when kept in an airtight container in the fridge. You can also freeze it for up to six months in a freezer-safe bag or canning jar. Just defrost overnight or stick the bag or can in a bowl of warm water if you’re eating it the day of.
White Bean and Artichoke Dip recipe from The Book of Veganish by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Kathy Freston & Rachel Cohn. Post contains affiliate links which support our work here at World of Vegan.