Move over cheese-filled, bloat-inducing dips: Our White Bean Artichoke Dip is sure to be a crowd-pleaser. If you’re hosting a super bowl party this week, or any party for that matter, you NEED this recipe!
Our White Bean Artichoke Dip is creamy, packed with flavor, AND it’s vegan! It pairs perfectly with cut veggies, but if you really want to step it up a notch, we’ve included our favorite homemade cracker recipe: Rosemary Seed Crackers.
These crackers are relatively simple to make and super tasty. Not only are they delicious, they pack a serious nutritional punch: they’re high in fiber, plus chia seeds and flax seeds make these crackers full of healthy fats! They are also gluten-free and vegan, so all your guests, even those with food sensitivities or allergies, can enjoy them.
This recipe falls under our 80:20 Lifestyle Plan due to the food combinations, but you could enjoy just the dip with fresh veggies while on the cleanse. Never heard of the 80:20? It’s our formula for vibrant health all year long! To join our 80:20 Lifestyle Program or learn more, click here.
Now, we want to hear from you! Do you have a favorite appetizer or comfort snack you’d like us to give a healthy makeover? Let us know in the comments below!
With love and super snacks,
White Bean Artichoke Dip
Yield: 2 cups
- 14 oz. artichoke hearts, canned, drained
- 2 garlic cloves, peeled and roughly chopped
- ½ cup kalamata olives, drained and rinsed
- 2 TB. capers, drained and rinsed
- 1 cup canned white beans, drained
- ½ cup fresh parsley, chopped
- 1 TB. lemon juice
- 4 TB. olive oil
- ¼ tsp. sea salt
- ½ tsp. crushed red pepper flakes
In a food processor fitted with the S blade, add the artichokes and pulse them until finely chopped, not puréed. Pour into a large mixing bowl. Add the garlic, olives, capers, white beans, and parsley to the food processor bowl. Pulse until almost smooth. A little texture is nice here! Pour into the large mixing bowl with the artichokes. Add the lemon juice and olive oil to the artichoke mixture. Add the sea salt and red pepper flakes and adjust to taste.
Rosemary Seed Crackers
Yield: 32 crackers
- 1 cup sunflower seeds
- ½ cup flax seeds
- 1/3 cup pumpkin seeds
- ½ cup sesame seeds
- 1 ½ cups rolled oats
- 2 TB. chia seeds
- 3 TB. psyllium husk powder
- 1 ½ tsp. fine grain sea salt
- 1 TB. maple syrup
- 3 TB. melted coconut oil
- 1 ½ cups water
- 4 TB. chopped fresh rosemary
- ¼ – ½ tsp. garlic powder (depending on how strong you like it)
In a large bowl combine sunflower seeds, flax seeds, pumpkin seeds, rolled oats, chia seeds, psyllium husk powder, and salt, stirring well. In a small bowl, whisk together maple syrup, oil, and water. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes thick (if the dough is too thick to stir, add 1 or 2 teaspoons of water until the dough is manageable). Divide the dough into thirds. Gather each third into a ball and place it between two sheets of baking paper. Using a rolling pin, firmly roll out into a thin sheet. Remove top layer of baking paper and using the tip of a knife, score the dough into shapes you like (I chose large rectangles but it’s up to you). Repeat with remaining two balls of dough. Let sit out on the counter overnight uncovered.
Preheat oven to 350 degrees F. Using the baking paper, slide the dough onto a cookie sheet and bake for 20 minutes. Remove cookie sheet from oven, flip the whole cracker over (if it breaks a bit, don’t worry!) and peel the baking paper off of the back. Return to oven to bake for another 10 minutes, until fully dry, crisp, and golden around the edges. Let cool completely, then break crackers along their scored lines and store in an airtight container for up to 3 weeks.