Vegan Artichoke Dip


The South Arm Kitchen was conducted in the Gilmore Park Church kitchen in summer due to South Arm kitchen was used by the summer programs.

In this kitchen, we made a Vegan Artichoke Dip. We snacked on the dip along the way while making the rest of the dishes. It has a very refreshing tangy flavour to it.

Ingredients

  • 1 cup artichoke hearts, drained (or 5 to 6 freshly cooked artichoke hearts)
  • 1 can (15 ounce) white kidney beans
  • 1/2 cup parsley leaves
  • 1 teaspoon capers
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice (we used the juice of a whole lemon)
  • 4 peeled cloves garlic
  • 1/3 cup olive oil
  • salt or to taste
  • black pepper to taste
  • crackers, raw veggies or fresh toasted bread, for serving

Source: South Arm Community Kitchen

Yield: 6 servings


Instructions

Place beans, artichoke, parsley, garlic and capers in a blender.
Drizzle in lemon juice and olive oil.
Process until well incorporated but still a little textured, about 30 seconds or more.

You may add a little water to get the consistency of your liking.

Warning: you might have bad garlic breath after eating this delicious dip.

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