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Vegan Artichoke Dip Recipe

We made over this crowd-pleasing appetizer without any dairy, drastically reducing its fat and calories. Our healthier version is loaded with fiber-rich artichokes, creamy white beans for texture, and plenty of lemon, herbs and spices for flavor. Artichokes are also packed with antioxidants, vitamin C, potassium, folic acid and magnesium. The dip can’t get any easier — just throw everything in a food processor and snack away.

Artichoke Dip

Photo by Perry Santanachote


Yields 3 cups

Total time: 10 minutes

The Skinny

Per 1/4-cup serving:

  • 73 cal
  • 2.5 g fat (0 g sat)
  • 10 g carbs
  • 250 mg sodium
  • 5 g fiber
  • 3 g protein

Ingredients

1 garlic clove, peeled
1 shallot, peeled
2 tablespoons lemon juice
1/2 cup vegan mayonnaise
2 teaspoons apple cider vinegar
3/4 cup great northern beans
1/4 teaspoon sea salt
1/2 teaspoon powdered mustard
1/4 teaspoon ground white pepper
1 4-ounce can chopped green chiles
2 13.5-ounce cans of artichoke hearts, drained

Preparation

  1. With food processor running, drop in the garlic clove and shallot; process until minced. Turn off processor, scrape down sides of bowl.
  2. Add remaining ingredients except artichokes and process until well combined. Add artichokes and pulse briefly so that small chunks remain.
  3. Serve with rice crackers or your favorite raw veggies.

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