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!
The Art of the Artichoke
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!
- All About the Antioxidants – If you’re looking to get your daily dose of antioxidants, look no further. Artichokes rank among the most antioxidant-rich of all veggies (even though they’re not truly a vegetable). Antioxidants protect cells from free radicals, which could reduce the risk of heart disease, cancer, and other ailments.
- Prebiotic Power – Artichokes contain inulin, which is a type of fiber that acts as a prebiotic. Prebiotics help the body to maintain good gut health, especially when eaten along with probiotics.
- Good for Guts – Artichoke leaf powder has been found to be greatly beneficial to those suffering from Irritable Bowel Syndrome, a painful digestive condition. Certain compounds in artichokes have antispasmodic properties which can help to balance gut bacteria, reduce inflammation, and help stop muscle spasms common in IBS.
How to Serve Up Your White Bean and Artichoke Dip
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!
- Make it a Wrap – Wraps are the perfect pairing for this dip. The way you can mix and match fresh ingredients is limitless, especially during the warmer months when you may be craving something a bit on the lighter side. We really can’t recommend our Rainbow Lavash Wraps enough for going with this dip—once you try it for yourself you may not be able to stop dreaming about it!
- Slather it on a Sandwich – If you’ve had one too many PB & Js and just need something new to spread on your bread, this artichoke spread is absolutely the answer! If you’re dry on ideas, we’d suggest trying it with our Vegan BLT Sandwich With Homemade Eggplant Bacon.
- Falafel for Days – We know, we know. Hummus is probably your go-to when it comes to enjoying a pocket full of fresh falafel. But if you’re looking to switch things up for just a moment, this white bean artichoke spread can do the job just as well!
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
Mouthwateringly delicious. Serve on crackers or crusty bread, or use it as a dip with carrot and celery sticks.
- 1 (15.5-ounce) can cannellini beans or other white beans, drained and rinsed
- 1 (6-ounce) jar marinated artichoke hearts, drained
- 1 garlic clove, chopped
- 1 tablespoon capers, drained
- 2 tablespoons fresh lemon juice
- Salt and ground black pepper, to taste
- In a food processor, combine all the ingredients and blend until nearly smooth, scraping down the sides with a rubber spatula once or twice.
- If you want it smoother, add a little water, 1 tablespoon at a time, and continue to process until smooth and creamy.
- Transfer to a bowl.
- Cover and refrigerate until ready to serve, or up to 3 days.
Storing Your Spread
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.
More Slammin’ Spreads to Try:
- Baba Ganoush Dip
- Vegan Artichoke Dip
- Vegan Buffalo Queso
- Roasted Beetroot Hummus
- Vegan Soft Pretzels With Cheese Dip
- Vegan Latkes & Caramelized Onion Dip
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.