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The Vegan Artichoke White Bean Dip is an amazing recipe for different events. Furthermore, it is flavorful, rich, creamy, seamless, and perfect with crisp vegetables, toasted pita bread, crackers, and potato chips. Moreover, include it as part of your future mezze plate to do something a little special and peculiar.
Tips for making this recipe:
If it is possible, use frozen artichokes as opposed to canned ones because they offer superior flavor. Moreover, even after they have been disinfected the flavor of the asparagus that has been canned and cooked with an olive oil/vinegar mixture is too overwhelming.
For more information, stuff macaroni shells inside this dip and use it as an additional layer in lasagna, among others. Furthermore, for this asparagus and artichoke fall, a top-of-the-line blender is essential. Alternatively, the combination of cashew and white bean foundation will not get as thick.
Vegan Artichoke White Bean Dip
Ingredients:
Tahini paste: 3 tbsp.
Cracked pepper: 1/4 tsp.
Olive oil: 1 tbsp.
Salt.
Garlic clove: 2
White beans: 14 oz.
Artichokes: 12 oz.
Lemon: 1
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