Vegan Jalapeno Artichoke Dip

Vegan Jalapeno Artichoke Dip

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
half a Medjool date
1/2 cup sliced jalapeno rings (make sure this has no to very little sugar in it) 

Drain the cashews, blend with 1/2 water and half of the date into a smooth cream. Add in the white beans, jalapeno rings, and olive oil and blend until it is smooth and creamy. 

Pour into a bowl and stir in: 
3/4 tsp sea salt
1/4 tsp fresh cracked black pepper 
1/4 tsp garlic powder
2 cloves fresh minced garlic
the juice from half a small lemon
2 tsp apple cider vinegar
1 tbsp nutritional yeast
1 can of artichoke hearts packed in water- drained and chopped

Check to see if tart enough- you can add more lemon juice if needed.  Adjust salt and pepper to your liking.

Serve with vegetables, whole-grain crackers or tortilla chips.

Recipe by Raw Chef Debra Garner

To learn more about the plant-based diet please visit her Facebook page

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