Green Goddess White Bean & Artichoke Dip (great as a sandwich spread, too)

Protein-rich and loaded with fresh flavor, this versatile dip tastes equally fabulous in a sandwich or wrap. Think of it as an easy alternative to hummus－and don’t miss the short list of creative ways to enjoy it!

Inspiration for this recipe came from a Better Homes & Gardens magazine I was flipping through on a plane trip to Maine early this summer.

A pictured dip in the magazine reminded me of hummus－only with a different type of bean, no tahini and a handful of fresh herbs. So like hummus, it was a beige-colored, protein-rich dip. Yet it seemed like it would be lighter and fresher tasting, potentially offering added appeal throughout the warmer months.

The original recipe was fine, but not a home run. I felt there was potential for greatness, however.

Beyond what I felt was a needed reduction in the amount of herbs and lemon juice, it seemed to me that one additional ingredient could make this dip utterly crave-worthy.

The ingredient I was envisioning? Artichokes.

I opted for a small jar of marinated artichokes, not because I wanted the marinade liquid (which I think can taste a bit briny), but because I didn’t need the larger quantity of a typical can. Of course, if the larger can is what you have in your pantry, you may absolutely use a portion of that.

As it turned out, a little tweaking over time produced a versatile dip/spread that has been widely enjoyed in our house. Beyond the dip potential, this plant-based recipe tastes great in a sandwich or wrap. I often use it for an avocado toast alternative ⇩⇩ or where I may otherwise think to use hummus.

 

Ways to enjoy this dip:

• As an appetizer or snack with your favorite crackers or veggie dippers (i.e., cherry tomatoes, radishes, carrots, snap or snow peas, blanched green beans, cucumbers, endive)
• As a loaded dip: spread the dip over a pie plate or other serving dish and then evenly top with diced cucumber, seeded and diced tomato or red bell pepper, pitted and sliced Kalamata olives, crumbled feta and minced red onion. (Feel free to subtract anything you don’t enjoy.) Serve with hearty crackers, pita chips or bruschetta-type bread.
• In a veggie wrap or as a sandwich spread－layer with sliced cucumbers or radishes, sliced avocado, tomatoes, shredded carrots, sprouts and/or greens, a sprinkle of nuts or seeds for crunch, etc.
• In a turkey wrap or sandwich, adding your choice of the above veggies plus your favorite deli turkey (or even leftover chicken.)
• Use as the sauce in a bowl-type meal, adding a cooked grain, greens, vegetables and nuts or seeds of choice. Grilled or leftover chicken could also be added.
• Use as the base layer in avocado toast
• You could also experiment with any leftovers, perhaps thinning with a little cooled pasta cooking water and using as a dressing for a garden-fresh pasta salad
• Depending on usage, this dip could also be used as a healthy and flavorful substitute or partial substitute for condiments like mayonnaise and sour cream
• And since I mentioned how I’ve been using roasted slices of sweet potato for all sorts of easy meals in this post, I figured I’d make a version of sweet potato “toast” with this dip.⇩⇩ It made a wonderfully filling, easy lunch!

Green Goddess White Bean & Artichoke Dip (great as a spread, too)

Yield: 2 cups

Protein-rich and loaded with fresh flavor, this versatile dip tastes equally fabulous in a sandwich or wrap and is an easy alternative to hummus.

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Ingredients

•  1 (15-ounce) can cannellini beans, rinsed and drained (reserve a few tablespoons of the liquid for later)
• 1 (6-ounce) jar marinated artichokes, rinsed and drained (see tip)
•  ½ cup loosely packed fresh basil
•  ¼ cup roughly chopped fresh chives
•  ¼ cup loosely packed fresh parsley (flat leaf or curly)
• 1 tablespoons freshly squeezed lemon juice +zest of 1 lemon
• 2 cloves garlic, peeled and chopped
•  ½ – ¾ teaspoon kosher salt and ¼ teaspoon fresh black pepper
• 3 tablespoon olive oil
•  For serving: assorted crudités, pita chips, crackers

 

Instructions

In a food processor combine the beans, artichokes, herbs, lemon juice and zest, garlic, salt and pepper, starting with ½ teaspoon of kosher salt; process until fairly smooth, scraping down the sides as needed. Then, with the processor running, pour the olive oil in the feed tube. Scrape down the sides again, and then with the motor running again, drizzle in a little of the reserved bean liquid until the mixture is silky smooth and as thick or thin as you prefer. (I use about 1 tablespoon. If you forgot to reserve some of the bean liquid, you may use water.)

Check for seasoning, adding another pinch of salt and pepper and/or a squeeze of lemon juice if you prefer a tangier dip. Serve with assorted crudités, crackers, etc. or as a sandwich spread. Serves 10 to 12 as a dip. If using as a sandwich spread or alternative to hummus on toast, the yield will be closer to 8 servings.

Helpful hint

I drain the beans in a colander, reserving a few tablespoons of the liquid, and then rinse well. Then I drain the marinated artichokes overtop, give them a rinse, and then drain everything very well. A quick rinse of artichokes removes any briny flavor that can come from jarred or canned artichokes–and in this case we don’t need the liquid. In a pinch, you could use a little less than half the contents of a 15-ounce can of artichokes (just eyeball), reserving the balance of the can for another use.

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This fresh-tasting, protein-rich dip whips up quickly with the help of a food processor and is perfect as a dip or sandwich spread. Think of it as a summery alternative to hummus.