Prep Time
20 mins
Total Time
20 mins
Course: Appetizer
Author: Lena Gladstone
  • 2 cans organic navy beans, drained
  • 1 jar marinated artichokes
  • 3 cloves garlic
  • 4 generous pinches of sea salt
  • zest and juice of one lemon
  • 1 tsp Hungarian or smoked paprika
  • 1.4 cups olive oil
  • 3 large shallots, finely chopped and sautéed with oil until golden
  • 0.5 cup chopped chives
  1. In a food processor, add the drained beans, artichokes, garlic cloves, salt, paprika, lemon zest and then juice, blend until smooth. While the food processor is on, slowly add the olive oil until the dip is nice and smooth in texture.

  2. Place in the refrigerator to cool down.

  3. Peel and finely chop the shallots. Heat pan to medium high heat, add about a tablespoon of olive oil, sauté shallots until golden brown. Place into a bowl to the side.

  4. Chop the fresh shallots into small pieces.

  5. Now you are ready to add the sautéed shallots and chives into the chilled dip. Mix well together and add to a bowl.

  6. I added raw rainbow carrots, radishes, baby tomatoes, roasted cauliflower with paprika and olive oil, grilled broccolini and asparagus to a large platter and placed the dip in the middle. Also added a bowl of root veggie chips instead of other chips, adds great pop of color and the flavor with the dip is amazing. The veggies are great for this and the dip works very well with them. But you can add whatever veggies and even grilled chicken or another protein to this platter to make it your own flavors. It's super flexible.