White Bean and Artichoke Vegan Dip
This White Bean and Artichoke Vegan Dip is a simple, yet delicious appetizer that serves 6. Start with a jar of marinated artichoke hearts and a tin of cannellini beans. You'll also need fresh parsley, Parmesan cheese (or a vegan alternative to keep it vegan), lemon for zest and juice, and a bit of black pepper for seasoning. First, blend the artichoke marinade with the hearts, beans, parsley, Parmesan, lemon, and pepper until smooth. If the mixture's too thick, just thin it with a little hot water or olive oil. The result is a creamy, flavorful dip that pairs beautifully with an array of crudités like baby carrots, fennel wedges, and cherry tomatoes on skewers.
- 1 x 285 gram Jar of Marinated Artichoke Hearts
- 1 x 400 gram Tin of Cannellini Beans
- 1 tablespoon Fresh Flat-Leaf Parsley Leaves,
- 30 grams Parmesan, Grated
- ½ Grated Zest
- ½ tablespoons Freshly Ground Black Pepper
- Preparation for Blending
Initiate the process by measuring 2 tablespoons of the marinade from the artichoke hearts into a blender. Carefully drain off the remaining liquid from the artichoke hearts to ensure the dip is not overly liquidy.
- Creating the Dip
To the blender, add the drained artichoke hearts, cannellini beans, fresh parsley, grated Parmesan cheese, zest and juice from the lemon, and a dash of black pepper for seasoning. Blend these ingredients until the mixture achieves a smooth texture. Should the dip feel too thick, gently incorporate 1-2 tablespoons of hot water or olive oil, adjusting the consistency to your preference for a creamy and spreadable dip.
- Serving
Put the freshly made dip alongside a selection of crudités for dipping. This provides a delightful and healthy option for snacking or entertaining.
