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!