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Healthy Artichoke Dip

Tuesday, November 10, 2009

Healthy might be a stretch, especially if you're digging in with a bag of salty potato chips. But this dip is definitely not the mayonaise, cream cheese and more cheese dip that every other recipe seems to have. The star of this dip is actually artichoke hearts, made creamy with blended white beans (and, yes, a little Vegenaise and tofutti). But, in my defense, Vegenaise is a little miracle that should, at times, be celebrated.

Artichoke Dip

Healthy Artichoke Dip
14 oz can artichoke hearts, drained & minced
6 oz jar marinated artichoke hearts, drained & minced
1/4 cup pickled jalapeno peppers, minced
1/4 cup shallots, minced
3/4 cup white kidney beans (1/2 can), drained & rinsed
1/4 cup Vegenaise
1/2 cup Tofutti Sour Cream
1 lemon, juiced
1 tbs juice from pickled jalapenos
1 tbs miso
2 cloves garlic

Add the sauce ingredients to a blender and blend thoroughly, until very smooth. Pour into a bowl and combine with the minced artichokes, jalapenos and shallots. Stir to combine and refrigerate until the sauce thickens, at least a couple of hours. The dip is better if kept overnight.

12 servings: 132 cal (5g fat, 18g carbs, 5g protein)

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  1. jessy Says:
  2. i've been looking for a healthier artichoke dip, but kept seeing all the heavy mayo 'n teese type recipes. they all look pretty good, but i have a feeling like i wouldn't like myself too much after digging in. your recipe sounds fantastic & looks awesome, too. i love me some white bean goodness, shallots, & garlic. vegenaise should be celebrated, i agree! (coming from a girl who's not ashamed to admit she's eaten some right outta the jar with a spoon.)

  3. I agree! Veganaise is my little kitchen pal. Your dip looks great!


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