Jalapeno Artichoke Dip

Jalapeno Artichoke Dip

That Costco dip, I could eat the whole thing by myself. It is so addicting and so not good for you. I came up with a healthy version that even my non vegan daughter says is amazing!

The base of this dip can be transformed into other dips. Play around with it.

The Base:

1 cup raw cashews soaked overnight
1/2 cup cooked northern white beans
1 tbsp extra virgin olive oil- cold pressed
1/2 cup water

Drain the cashews and blend with 1/2 water into a smooth cream. Add in the white beans and olive oil and blend until is smooth and creamy. 

Add in:

1/2 cup sliced jalapeno rings (make sure this has no to very little sugar in it)
3/4 tsp sea salt
1/4 tsp garlic powder
2 cloves fresh garlic
the juice from half a small lemon
2 tsp apple cider vinegar
half of a medjool date
1 tbsp nutritional yeast
1 can of artichike hearts packed in water- drained and chopped

Blend all the ingredients into the base- except the artichoke hearts. Check to see if tart enough- you can add more lemon juice if needed. Add in artichoke hearts and pulse in- you want it a wee bit chunky. You can also add in more chopped jalapeno rings if you like. 

Serve with whole grain crackers. 

Recipe by Raw Chef Debra Garner
To learn more about the raw food diet and Debra's services please visit her Facebook page. She is offering a 30 day raw vegan/plant based eating coaching program. Message her via her Facebook page for more info.

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