Lemon Pepper Garlic Artichoke White Bean Dip
By Kathy PatalskyPublished 06/10/2017This summer-y bean dip features garlic, lemon, pepper flavors with a velvet-y white bean and fresh artichoke dip base. Pair with crusty bread, veggie sticks or pita. You can even slather on toast for the best avocado toast ever!Ingredients
Servings: 5 servings
Ingredients
- 1 ½ cups cooked white beans
- 4 Ocean Mist Farms fresh artichokes - using the hearts and stems
- 1 ½ small lemons, juiced
- ¾ teaspoon black pepper
- ½ teaspoon sea salt (or to taste)
- pinch of fresh lemon zest
- 2 cloves raw garlic
- a few splashes of water if needed to blend
Topping:
- 1 tablespoon extra virgin olive oil
- 2 tablespoon vegan cheese (optional)
- 1 tablespoon nutritional yeast (optional)
Instructions
- Prep your raw artichokes. Reserve those big tender leaves for eating on their own with a bit of lemon juice or melted vegan butter. Artichoke prep instructions in this post - with a how-to video!
- Add all the ingredients to a blender or food processor. Blend from low to high until velvet-y smooth. Blend long enough so that the blender warms the dip.
- Pour the dip into an oven-safe bowl and top with the olive oil and vegan cheese.
- Place in an oven on BROIL for 1-3 minutes, just enough time to warm the dip and melt the cheese on top.
- Serve warm! Dip veggies, bread or spread on toast.
Nutrition Estimate
Calories: 100kcal | Protein: 5g