Artichoke, White Bean, and Spinach Dip (vegan)

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IMG_7414Recently, I had a friend and her family become vegan, so we all decided to try some vegan recipes.  This was one of two that I made, and it was great.  We also had soooo many other dishes from friends (and story bought things like sour ‘cream’ and ‘queso’) and we were all super impressed.

My favorite thing about this recipe is how simple it is! You just need what you already have in the house (and of course you can change out things was you like: cilantro or basil or dill, chick peas for white bean, kale or arugula for spinach, etc.  (That’s what I love so much about recipes: guidelines, not requirements!)

So why not give a few vegan dishes a try here and there? They are usually healthy, so they can’t hurt to try!


  • 1 clove garlicIMG_7412
  • 1 14-ounce can white beans, rinsed and drained
  • Handful of fresh dill (use 1 tsp dried if that’s all available)
  • 1 tbsp lemon juice
  • 1/4 cup (or so) of extra virgin olive oil.
  • salt and pepper to taste
  • 1 can artichoke hearts, drained
  • about 2 cups fresh baby spinach or other greens
  • 10 small pieces of whole wheat bread, toasted (can use french bread, crackers, etc.)


Pulse the garlic, white beans, spinach, and dill in the food processor until finely minced.IMG_7413

Add the chopped artichokes, lemon, olive oil, salt and pepper.  Adjust seasonings to taste.IMG_7414

Serve on toasted bread, chips etc.


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