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Artichoke and White Bean Dip
PLANT POWERED KITCHEN11Ingredients
20Minutes
550Calories
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Ingredients
US|METRIC
2 SERVINGS
- 2 cups artichoke hearts (I use frozen, blanched in boiling water for about 8-10 minutes, then drained, see note)
- 14 oz. white beans (navy or cannellini, rinsed and drained, about 1 ¾ cups)
- 1/3 cup nutritional yeast
- 1 1/2 Tbsp. lemon juice (freshly squeezed)
- 1/2 Tbsp. red wine vinegar
- 1 clove garlic (small-medium)
- 2 Tbsp. extra-virgin olive oil (optional, OMIT for oil-free option and use 1-2 tbsp of water to thin if desired; OR can also sub 1/2 – 1 tbsp tahini and 1 tbsp water — but don’t overdo tahini, flavor will be too pronounced in this dip)
- 2 Tbsp. flat-leaf parsley (freshly, chopped)
- 1/2 tsp. fresh rosemary (minced, try not to omit, it adds a lovely subtle flavor)
- 3/4 tsp. sea salt
- ground black pepper (Freshly)
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium1010mg42% |
| Potassium1730mg49% |
| Protein32g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate77g26% |
| Dietary Fiber34g136% |
| Sugars2g |
| Vitamin A8% |
| Vitamin C40% |
| Calcium20% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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