A creamy, savory, protein-rich dip made with white beans and artichokes. Perfect as a party dip, sandwich spread, or healthy snack.

Serves

6–8

Ingredients

Main Ingredients

1 can (400 g) white beans, drained and rinsed
(cannellini, navy, or great northern beans)
1 can or jar (200–250 g) artichoke hearts, drained
2 tbsp tahini or olive oil
2 garlic cloves
2 tbsp lemon juice
2 tbsp nutritional yeast (optional for cheesy flavor)
½ tsp salt
¼ tsp black pepper

Optional Flavor Additions

Choose any:

1 tbsp capers
½ tsp chili flakes
1 tsp Dijon mustard
1 tbsp fresh parsley
1 tsp dried oregano
2 tbsp vegan cream cheese for extra richness

For Thinning

2–5 tbsp water or plant milk

Instructions

1. Prepare ingredients

Drain and rinse the white beans well.

Drain artichokes thoroughly.

If using canned artichokes:

pat dry slightly for better flavor concentration.

2. Blend

Add to a food processor or blender:

white beans
artichokes
tahini or olive oil
garlic
lemon juice
nutritional yeast
salt
pepper

Blend until mostly smooth.

3. Adjust texture

Add water or plant milk gradually until desired consistency.

For:

thicker dip → use less liquid
spreadable texture → medium thickness
sauce-like texture → add more liquid

4. Taste and season

Taste and adjust:

more lemon for brightness
more salt for depth
chili flakes for heat

Blend briefly again.

5. Chill (recommended)

Refrigerate:

30 minutes

This improves flavor and texture.

Serving Suggestions

Serve with:

pita bread
crackers
toasted baguette slices
cucumber sticks
carrots
bell peppers

Also excellent as:

sandwich spread
wrap filling
baked potato topping
pasta sauce base

Optional Toppings

Top with:

olive oil drizzle
chopped parsley
paprika
chili flakes
toasted pine nuts

Storage

Keep refrigerated in an airtight container:

4–5 days

Stir before serving.

Not ideal for freezing because texture may change.

Flavor Variations

Mediterranean Style

Add:

olives
sun-dried tomatoes
oregano

Spicy Version