Kris Carr

Healthy Recipes

Vegan Artichoke Dip

Vegan Artichoke Dip


  • 1 (15-ounce) can artichoke hearts, drained (or 5-6 freshly cooked artichoke hearts)
  • 1 cup butter beans (or 1/2 15-ounce BPA-free can)
  • 1/2 cup parsley leaves
  • 1 teaspoon capers
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 4 peeled cloves garlic
  • 1/3 cup olive oil
  • 2 1/2 teaspoons umeboshi plum vinegar (optional, but really adds depth). If not using, add about 1 1/2 teaspoons sea salt instead.
  • Black pepper, to taste
  • Crackers, raw veggies or fresh toasted bread, for serving



1. Add all the ingredients to the bowl of a food processor. Process until well incorporated but still a little textured, about 30 seconds.

2. Serve immediately with choice of veggies, crackers or bread.

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