In The Blender Girl, the debut cookbook from the powerhouse blogger behind theblendergirl.com, Tess Masters shares 100 gluten-free, vegan recipes for smoothies, meals, and more made quickly and easily in a blender.
This dip is a great alternative to heavy, creamy artichoke dips you’re used to buying at the store. This dip is great served with raw veggies, pita chips, or used as a spread in a wrap or sandwich.
Artichoke and White Bean Dip
Recipe from The Blender Girl by Tess Masters (Ten Speed Press, 2014)
makes 11/2 cups (400g)
1/4 cup (60ml) cold-pressed extra-virgin olive oil
1/4 cup (60ml) unsweetened almond or soy milk (strained if homemade)
1 (14-ounce/400g) can artichoke hearts, plain (not marinated), well rinsed and well drained
1 (15-ounce/425g) can cannellini beans, rinsed and drained
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
11/2 tablespoons diced yellow onion
11/2 teaspoons minced garlic (about 2 cloves)
3/4 teaspoon finely chopped rosemary (not dried)
1 teaspoon natural salt
1/2 teaspoon sweet paprika
1/8 teaspoon cayenne pepper
Throw everything into your blender and puree for about 1 minute, until smooth and creamy like hummus. (If you’re using a conventional blender, you may need a tablespoon of water to help the blades do their work.) Transfer to a bowl, cover, and chill in the fridge until ready to serve.
To see more recipes and order your copy of The Blender Girl, check out our Scribd excerpt, below: