White bean and artichoke dips are such a classic. My version is heavy on the garlic, tangy from the lemon, and is super creamy and protein-dense thanks to……tah dah! You guessed it – your favorite coagulated soybean curd! Is there anything tofu can’t do?
If you aren’t particularly a fan of that characteristic tofu flavor, not to worry. You can’t taste it at all. It just lends a thick creamy texture and amped-up nutritional profile to this dip.
Note: I recommend using MoriNu tofu because it has a milder aftertaste. I have also made this dip with other tofus, including extra firm and firm ones, and it works fine! You just have to up the salt and garlic a little to cover the taste. Make sure you drain and press if you’re not using MoriNu brand, and only use about 2/3 to 3/4 of the package.
Makes about 2 cups (it goes fast!)
- 1 can white beans (or 1.5-2 cups cooked)
- 1 12.3-oz package MoriNu tofu, lite or regular, firm or silken (see note above)
- 1 6.5-oz jar marinated artichoke hearts (I like Cara Mia and International Passport Specialties brands)
- 3 plump cloves garlic, chopped
- 1/2 tsp paprika
- 3/4 tsp coarse sea salt (or to taste)
- 2 tsp lemon juice (or juice from artichoke hearts jar)
- lots of freshly ground black pepper, to taste
- optional: zest of one small lemon or a drop of lemon oil
In a food processor, add the beans, tofu, artichoke hearts and garlic, and give it a whirl!
When smooth, add the spices and lemon juice. Pulse to incorporate and adjust to taste.
Serve with fresh cut veggies, chips, crackers, etc. Also great as a sandwich spread!