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.
- 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