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Home » Mediterranean Vegan White Bean Artichoke Dip 

TOTAL : 15 MIN| SERVE : 4

Mediterranean Vegan White Bean Artichoke Dip is so easy to make, it will most likely become your new go-to appetizer for when you are in a rush. This dip is heavenly creamy, vegan, gluten-free, requires no cooking, and is made with shelf-stable ingredients. And… it takes less than 15 minutes to whip it up! Let the Mediterranean flavors of marinated artichoke hearts, buttery white beans, lemon, and za’atar take you away. Grab a glass of your favorite Pinot Grigio and enjoy!

vegan white bean dip with marinated artichoke in a plate, a pita bread dipped in it and a glass of pinot grigio on the side

Why you should try this recipe

  • Made in under 15 minutes with mostly shelf-stable ingredients (most of which you might already have on hand).
  • Super easy to make! Just toss the ingredients in a food processor, assemble them in a bowl and it is ready to serve!
  • Vegan and gluten-free, to suit a wide range of dietary restrictions.
  • Perfect match for Pinot Grigio wines. Grab your favorite Pinot Grigio and get rolling!
cannellini beans, marinated artichoke hearts, lemon, garlic, flat leave parsley, olive oil, iced water, tahini, salt pepper and red chilli

The ingredients you’ll need

  • Canned white beans – I used cannellini beans but navy beans, “great northern” beans, and lima beans are excellent options too. Their starchy content brings a lot of creaminess to the dip.
  • Lemon (preferably organic as this recipe uses both the zest and juice) – for freshness and prevents the dip from oxidizing.
  • Tahini – makes for a rich and nutty dip.
  • Garlic – for a nice flavor kick.
  • Za’atar – adds earthiness and depth of flavor.
  • Extra-virgin olive oil, salt, and pepper – to season.
  • A jar of marinated artichoke hearts – to add on top of the white bean dip. For a delicious artichoke flavor, nice crunch, and texture.
  • Crushed red chili flakes, chopped flat leaves parsley – bind all the elements together.

What is za’atar and how to make your own spice mix?

Za’atar is a seasoning spice mix commonly found in the Middle East and Mediterranean Basin. It is a combination of dried herbs, toasted sesame seeds, sumac, and salt. Traditionally, za’atar is made of dried hyssop, an aromatic herb with a flavor profile similar to oregano, marjoram, or thyme. In the Levant, hyssop grows wild and is usually harvested in spring and dried. In Western countries, in most za’atar blends we can get our hands on, hyssop is often replaced by dried thyme, oregano, or marjoram.

The easiest (and often tastiest option) is to get your hands on good quality za’atar at a Middle-Eastern store or upscale specialty grocery store. Or if you get to travel in the region, bring back a pouch (I got mine in Lebanon and it lasts forever!). However, depending on where you live, good quality za’atar can difficult to find.

Here are the ingredients and instructions to make an alternative version at home.

Ingredients:

  • 2 tablespoons (5 g) dried oregano or dried marjoram
  • 2 tablespoons (5 g) dried thyme
  • 2 tablespoons (10 g) ground cumin
  • 2 tablespoons (10 g) ground coriander
  • 2 tablespoons(20 g) toasted sesame seeds
  • 2 tablespoons (15 g) ground sumac
  • 1 teaspoon (5 g) of flaky sea salt
  • ½ teaspoon (2 g) ground black pepper

Instructions:

Simply combine all the ingredients in a small jar and stir until well combined. Your homemade za’atar mix is ready to go! It can be kept for months, and stored in a sealed jar away from sunlight and excessive heat.


lemon zest on a small plate, a zested lemon and a zester on a green wooden board

How to make Mediterranean Vegan White Bean Artichoke Dip?

Start by making the vegan white bean dip:

  • Drain and thoroughly rinse the white beans under cold water.
  • To a food processor or high-power blender, add the white beans, crushed garlic, tahini, lemon zest, lemon juice, extra-virgin olive oil, za’atar, pepper, and salt.
  • Mix for 5 minutes, adding 3 tablespoons of iced water while mixing, until ultra creamy. This step helps fluff the mixture up.
  • Plate in a shallow serving bowl (you can use the back of a spoon to create swirls and crevices where the extra-virgin olive oil will go).

Assemble the dip:

  • Drain the marinated artichokes (you can keep the marinade to use in a salad dressing).
  • Add the drained marinated artichoke hearts on top of the white bean dip (feel free to cut them lengthwise if they are too big).

  • Drizzle a generous amount of extra-virgin olive oil, sprinkle chopped flat-leaf parsley, optional crushed red chili flakes (I used Aleppo pepper), and extra za’atar.

Enjoy with a glass of chilled dry Pinot Grigio!

Vegan white bean dip and marinated artichoke hearts in a bowl with a spoon and glass of white wine pita bread on the side

Nim Keys – Useful Tips

Depending on the variety of white beans used, you might need to add more iced water to achieve a “runnier” dip. Feel free to adjust the quantity according to taste.

Serving suggestions


vegan white bean dip with marinated artichoke in a plate, with a hand dipping pita bread in it and a glass of pinot grigio on the side

🍷 Wine Pairing for Mediterranean Vegan White Bean Artichoke Dip 


The Match

Pinot Grigio!

This grape variety, also called Pinot Gris in France, or Grauburgunder in Germany produces wines that are bold with flavors. They usually display aromas of peach and apricot with smoky undertones.

Pinot Grigio will match the creamy texture of the white bean dip while balancing the spiciness of za’atar and red chili. It is the perfect wine to bring out marinated artichoke’s complex flavors and the tang of the lemon zest thanks to its natural acidity.

Pinot Grigio wines can be made in a wide range of sweetness levels from bone dry to sweet. To pair with this recipe, I recommend a dry Pinot Grigio. 

Serve it chilled: take it out of the fridge 15 minutes before serving to let it warm up slightly.

WINE APPELLATION SUGGESTIONS

  • Dry Pinot Grigio from Alto Adige (Italy)
  • Dry Pinot Gris from Alsace (France)
  • Dry (Trocken) Grauburgunder from Rheingau (Germany)

close up of vegan white bean dip and marinated artichoke hearts in a bowl

FAQ

How long does Mediterranean Vegan White Bean Artichoke Dip keep?

This dip will keep for up to 3 days in the refrigerator stored in an airtight container.


What is the best replacement for cannellini beans? 

Navy beans, “great northern” beans, and lima beans are all great white bean options!


Can you freeze this Mediterranean Vegan White Bean Artichoke Dip?

Yes. However, I recommend only freezing the white bean dip (it can be stored in a freezer-safe container for up to one month). When ready to enjoy, thaw overnight then add the marinated artichoke and add-ins as instructed in the recipe.

Other Delicious Dip Recipes

Let me know in the comments if you make this recipe!

Recipe

Print
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Vegan white bean dip and marinated artichoke hearts in a bowl with a spoon and glass of white wine pita bread on the side

Mediterranean Vegan White Bean Artichoke Dip 

Mediterranean Vegan White Bean Artichoke Dip is so easy to make, it will most likely become your new go-to appetizer for when you are in a rush. This dip is heavenly creamy, vegan, gluten-free, requires no cooking, and is made with shelf-stable ingredients. And… it takes less than 15 minutes to whip it up! Let the Mediterranean flavors of marinated artichoke hearts, buttery white beans, lemon, and za’atar take you away. Grab a glass of your favorite Pinot Grigio and enjoy!

  • Total Time: 15 minutes
  • Yield: 4 1x

Ingredients

Scale

For the vegan white bean dip:

14 ounce (400 g) can of cannellini beans, drained and thoroughly rinsed

1 small clove of garlic, crushed

2 tablespoons (30 g) of tahini

the zest of one lemon (about 1 tablespoon)

the juice of half a lemon (2 tablespoons or 30 ml)

1 tablespoon (15 ml) of extra-virgin olive oil, plus more to serve

2 teaspoons (5 g) of za’atar

½ teaspoon of flaky sea salt

  teaspoon of pepper

3 tablespoons (45 ml) of iced water

For the add-ins:

10 ounce (280 g) jar of marinated artichoke hearts, drained

a small handful of flat-leaf parsley chopped

a pinch of crushed red chili flakes (I used Aleppo pepper), red chili powder, or paprika powder work too

Instructions

Start by making the vegan white bean dip:

  1. To a food processor or high-power blender, add the rinsed and drained white beans, crushed garlic, tahini, lemon zest, lemon juice, extra-virgin olive oil, za’atar, pepper, and salt.
  2. Mix for 5 minutes, adding 3 tablespoons of iced water while mixing, until ultra creamy.
  3. Plate in a serving bowl (you can use the back of a spoon to create swirls and crevices where the extra-virgin olive oil will go).

Assemble the dip:

  1. Add the drained marinated artichoke hearts on top of the white bean dip (feel to free to cut them lengthwise if they are too big).
  2. Drizzle a generous amount of extra-virgin olive oil, sprinkle chopped flat-leaf parsley, optional crushed red chili flakes (I used Aleppo pepper), and extra za’atar.

Enjoy with a glass of chilled dry Pinot Grigio!

Nim Keys

Depending on the variety of white beans used, you might need to add more iced water to achieve a “runnier” dip. Feel free to adjust the quantity according to taste.

  • Author: Ninon
  • Prep Time: 15
  • Category: Appetizer
  • Method: Food Processor
  • Cuisine: Mediterranean
  • Diet: Vegan

Nutrition

  • Serving Size:
  • Calories: 187
  • Sugar: 2.3 g
  • Sodium: 448.1 mg
  • Fat: 8.1 g
  • Carbohydrates: 25 g
  • Protein: 7.7 g
  • Cholesterol: 0 mg

Keywords: vegan white bean dip, mediterranean white bean dip, tuscan white bean dip, white bean and artichoke dip, vegan appetizer, gluten-free dip

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