1 cup white kidney beans
1/2 cup vegan sour cream
1/2 cup vegan mayonnaise (vegannaise)
6-8 artichoke hearts
2 TBSP finely chopped red onion
1-4 cloves of garlic (crushed or finely chopped)
Herbamare or sea salt to taste
- Option – add curcumin, rosemary or thyme or italian herbs for different flavour
- Option #2 – add green chillies and jalepenos to spice it up
- Blend in a food processor or with a hand blender and serve topped with sprinkled paprike and celery sticks to dip (yummy and healthy)
- Try a HOT version and bake bake at 350 degrees for 20-30 minutes
- Try adding DAIYA CHEESE and SPINACH to the your dip for variety
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