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White Bean Jalapeño Artichoke Dip Photo

White Bean Jalapeño Artichoke Dip Recipe

Urvashee Patel
White Bean Jalapeño Artichoke Dip is quick and easy! It’s rich in flavor and 100% vegan!
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Cuisine Vegan
Servings 8
Calories 115 kcal

Ingredients
  

  • 2 15 oz cans Cannellini Beans drained
  • 2 tablespoons Extra Virgin Olive Oil
  • 1/2 teaspoon Salt
  • 2 tablespoons Fresh Lemon Juice
  • 1 small clove Garlic minced
  • 2 tablespoons Diced Onion
  • 1 can Artichoke Hearts drained and chopped, 14 ounce can
  • 2 tablespoons Pickled Jalapeños diced

Instructions
 

  • Add the beans, olive oil, salt, lemon juice, garlic and onion to a food processor and blend until smooth.
  • Add the chopped artichoke hearts and jalapeños and pulse until well mixed.
  • Chill until ready to serve. Add an extra drizzle of olive oil and garnish with a pinch of cayenne if you prefer. Enjoy with pita chips, tortilla chips or anything at all!

Nutrition

Calories: 115kcalCarbohydrates: 17gProtein: 6gFat: 3gSodium: 416mgFiber: 5g
Keyword Appetizers, Artichokes, Beans, Dips, Easy, No Cook, Party Food, Peppers, Vegan, Vegetarian
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