White Bean Dip with Rosemary and Artichoke Hearts

By Jenny Engel + Heather Bell

Creamy and tangy bean dip that’s great for dipping or on sandwiches. The fresh herbs make this protein and fiber rich dip irresistible.

This recipe is gluten-free.

YIELDS: 4-6 servings

PREP TIME: 15 mins

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INGREDIENTS

  • 1/4 cup extra virgin olive oil
  • 1 (16 oz.) can organic great northern or cannellini beans
  • 1 clove garlic, finely chopped
  • ½ tsp sea salt, plus to taste
  • ¼ tsp finely ground black pepper, plus to taste
  • ¼ cup fresh lemon juice, plus zest of 1 lemon
  • 1 tbs fresh rosemary, finely chopped (about 2 sprigs)
  • 1 small jar or can of marinated artichoke hearts, roughly chopped
  • 1 box vegan crackers or bread for dipping

OPTIONAL INGREDIENTS
Add fresh herbs when serving if you like!

RECIPE

  • In a food processor or blender, pulse beans with olive oil, garlic, sea salt, pepper and lemon juice and zest until mixture is uniform and creamy.
  • Fold in rosemary and artichoke hearts.
  • Allow to rest in the refrigerator for about half an hour for best flavor.
  • Serve with crackers, veggies, or as a sandwich.  Enjoy!