Appetizers, Sides, Vegan

Vegan White Bean and Artichoke Dip

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I never know how a recipe will turn out when I leave out garlic and onion, but in this case I have to say it turned out just fine. I like beans of all kinds and I am excited to have another good bean recipe ready to go. This recipe ended up having a lot of flavor and can be served with gluten free crackers or corn chips. It could even be a vegan main dish or a side at a meal. As a vegan main dish I would probably serve it with quinoa or rice.

Vegan White Bean and Artichoke Dip

Recipe by HeliCourse: Uncategorized
Servings

16

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

60

kcal

Ingredients

  • 1 (15-­ounce) can cannellini beans, drained and rinsed

  • 1 (15-­ounce) can artichoke hearts, drained

  • ½ bell pepper

  • 1 celery stalk

  • ½ cup cashew cream

  • ¼ lemon with flesh and rind, seeds removed, chopped

  • 3 tablespoons fresh parsley

  • ½ teaspoon Kashmiri chili powder

  • ½ teaspoon black pepper

  • ½ teaspoon ground dill seeds

  • Salt to taste

  • Finely minced parsley for garnish

Directions

  • Turn the oven on to 350 degrees Fahrenheit.
  • Place the bell pepper, celery stalk, lemon pieces and parsley in a food processor and process until smooth. Add the cashew cream, cannellini beans, artichoke hearts, spices and herbs and blend until smooth. Season to taste with salt.
  • Pour the mix in a small casserole dish and bake until the edges start to turn brown or about 20-25 minutes.
  • Top with fresh parsley and toasted sunflower seeds. Serve with gluten free crackers or corn chips.

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