Spanish Artichoke Heart and White Bean Dip

A quick and easy dip you can whip up in under 10 minutes. Think of it as something you might use instead of hummus. This dip is great to make ahead, keeps well in the fridge and is perfect for lunches or entertaining. Plus it’s vegan!

Serve with raw veggies, crackers or crusty baguette – it’s always a hit and kids like it too.


14 oz can of white beans (cannellini) – rinsed and drained

5 or 6  artichokes hearts – drained 

1 tbsp extra virgin olive oil (more for drizzling)

2 tsp lemon juice

1 clove of garlic (optional)

2 tbsp water

Salt and pepper to taste



Add all the ingredients except for the water into a food processor and blend until smooth.

Add water to loosen the mixture and continue to blend for a creamy texture.

Add salt and pepper and adjust for seasoning.

Serve in a bowl, make a groove with the back of a spoon and drizzle with olive oil

Garnish with sea salt and pepper. You could also garnish with lemon zest, chilli flakes or parsley.

 Que aproveche!