Sunday 1/17

Vegan Artichoke Dip Recipe

Yields 3 cups
Total time: 10 minutes

The Skinny
Per 1/4-cup servings

73 cal
2.5 g fat (0 g sat)
10 g carbs
250 mg sodium
5 g fiber
3 g protein

1 garlic clove, peeled
1 shallot, peeled
2 tablespoons lemon juice
1/2 cup vegan mayonnaise
2 teaspoons apple cider vinegar
3/4 cup great northern beans
1/4 teaspoon sea salt
1/2 teaspoon powdered mustard
1/4 teaspoon ground white pepper
1 4-ounce can chopped green chiles
2 13.5-ounce cans of artichoke hearts, drained

With food processor running, drop in the garlic clove and shallot; process until minced
Turn off processor, scrape down sides of bowl.
Add remaining ingredients except artichokes and process until well combined. Add
artichokes and pulse briefly so that small chunks remain.
Serve with rice crackers or your favorite raw veggies.