Creamy White Bean & Artichoke Dip

by VSLW Member


Serves: 16 Nutrition facts: 200 calories 20 grams fat


  • small white onion, chopped (1)
  • artichoke hearts, drained (one 15-ounce can)
  • small garlic cloves, passed through a garlic press (1 or 2)
  • white beans, drained and rinsed (one 15-ounce can)
  • lemon juice (1 tbsp.)
  • finely chopped scallions (1 tbsp.)
  • fresh oregano (1 tsp.)
  • chopped fresh basil (1 tbsp.)
  • cayenne pepper (pinch)
  • sea salt (to taste)
  • black pepper (to taste)


  1. Gather ingredients. Preheat the oven to 425 F.
  2. Wrap the onion in foil and bake for 20 minutes.
  3. Squeeze each of the artichoke hearts or press them against the bottom of a
    fine-mesh colander with a spoon to force out as much moisture as possible.
  4. Add the onions, artichoke hearts, and all remaining ingredients to a blender or
    food processor and puree until smooth, but still chunky.
  5. Serve.




Nutrition Facts:

Per two tablespoons
Calories: 38
Protein: 2.4 g
Carbohydrate: 7.4 g
Sugar: 0.5 g
Total Fat: 0.2 g
Calories from Fat: 3.4%
Fiber: 2.8 g
Sodium: 223 mg

Source: Get Healthy, Go Vegan by Neal Barnard, MD; recipe by Robyn Webb


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