What makes this white bean and artichoke dip so creamy?

The recipe uses small ice cubes blended in the final stage to achieve an exceptionally smooth and velvety texture for the dip.

Why do I marinate the garlic before blending it into the dip?

Slicing and marinating the garlic in lemon juice and olive oil for at least 5 minutes helps to soften it and infuse the oil with its flavor before it's processed into the dip.

How long should I refrigerate the dip before serving?

For the best flavor and consistency, refrigerate the dip for at least 30 minutes or longer to allow it to thicken and the flavors to fully meld.

What if my tahini makes the dip too thick?

If your tahini is particularly thick, the recipe suggests adding 1-2 teaspoons of ice water during the final blending stage to achieve the desired smooth consistency.

What are some serving suggestions for this Creamy White Bean and Artichoke Dip?

Enjoy this versatile dip with healthy crisps, crackers, raw vegetables, as a spread in sandwiches or wraps, or alongside your favorite mezze dishes.

2.7K Views 3 years ago

Creamy White Bean and Artichoke Dip
[Vegan]

Name: Creamy White Bean and Artichoke Dip [Vegan]
Cook time: 30 min
Yield: 4
Ingredients: 1 to 3 garlic cloves, sliced (as much according to preference); 1/4 cup lemon juice, freshly squeezed; 1/4 cup extra virgin olive oil; 1 x 400 gr can or jar white cannellini beans, drained and rinsed (11/2 cups drained beans); 1 x 285 gr jar marinated artichoke hearts, drained and rinsed (6 artichoke hearts); 1/4 cup tahini paste, stirred and mixed before measuring; 1/2 teaspoon salt and some ground pepper; 1/2 to 1 teaspoon cumin powder; 1 teaspoon lemon zest, finely grated; Some small ice cubes, about 5-6 small or 2 larger cubes (I let them shrink in a glass of water); Option: add 1-2 teaspoons of the ice water (if your tahini is thick); Garnish options: olive oil, fresh herbs (e.g. dill), roasted sesame seeds and/or dry red pepper flakes, lemon peel slivers.

JZ By: Julie Zimmer

Author Bio

Julie combines her years of medical experience with her passion for healthy eating to bring... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

A bowl of creamy white bean and artichoke dip, drizzled with olive oil and garnished with roasted sesame seeds, red pepper flakes, lemon peel slivers, and fresh dill, served with crackers.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Creamy White Bean and Artichoke Dip [Vegan]

Dairy Free

Vegan

Combining the creaminess of white beans with the tangy flavors of artichokes, this healthy dip is easy to make and packed with flavor.

Ingredients You Need for Creamy White Bean and Artichoke Dip [Vegan]

1 to 3 garlic cloves, sliced (as much according to preference)
1/4 cup lemon juice, freshly squeezed
1/4 cup extra virgin olive oil
1 x 400 gr can or jar white cannellini beans, drained and rinsed (11/2 cups drained beans)
1 x 285 gr jar marinated artichoke hearts, drained and rinsed (6 artichoke hearts)
1/4 cup tahini paste, stirred and mixed before measuring
1/2 teaspoon salt and some ground pepper
1/2 to 1 teaspoon cumin powder
1 teaspoon lemon zest, finely grated
Some small ice cubes, about 5-6 small or 2 larger cubes (I let them shrink in a glass of water)
Option: add 1-2 teaspoons of the ice water (if your tahini is thick)
Garnish options: olive oil, fresh herbs (e.g. dill), roasted sesame seeds and/or dry red pepper flakes, lemon peel slivers.

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Creamy White Bean and Artichoke Dip [Vegan]

Slice the garlic clove (s) into small pieces and transfer into a small bowl. Pour the lemon juice and olive oil on the garlic slices and set aside on countertop for 5 minutes or more to soften and lightly marinate.
Meanwhile, transfer the drained and rinsed beans and artichokes into your food processor bowl and process until semi-creamy, stopping and scraping down sides a few times. This takes less than a minute.
Add the tahini and process for half a minute or so, stopping and scraping the sides a few times until combined.
Add the lemon juice with olive oil and garlic and pulse for half a minute or so until combined, stopping and scraping sides if needed.
Add the salt, pepper, cumin, lemon zest and some small ice cubes. Process for 2 to 3 minutes until smooth. Remember to stop and scrape sides when needed. If you find it too thick, add a teaspoon or two of ice water (some tahinis can be thicker than others, so results can vary).
Transfer into a bowl that fits a lid or cover with foil. Before serving, refrigerate for at least 30 minutes or longer to thicken and marinate. Always keep the dip stored in a sealed container in the refrigerator.
For serving, spoon some of the dip into a serving dish. If you want, make a shallow circular well with the back of a small spoon and drizzle some olive oil in it. Garnish as desired. Here I added roasted sesame seeds, red pepper flakes, some lemon peel slivers and dill.
Enjoy as a dip with healthy crisps, crackers of choice or raw veggies. Can also be enjoyed as a spread in sandwiches or wraps or served with your favourite mezze dishes.
Enjoy!