Artichoke and white bean dip from River Cottage Veg: 200 Inspired Vegetable Recipes (page 303) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • Rutabaga on January 02, 2020

    Quick and simple, this makes a satisfying vegan dip if you leave out the yogurt (which I did). It's hearty and tasty as is, but I could see how adding feta would also be quite good.

  • ricki on October 30, 2018

    We both enjoyed this. Now that we've eaten up the batch, I miss having it in the fridge for snacks. A few substitutions that worked: marinated artichoke hearts rather than plain, Calabrian chiles instead of dried chile flakes, and a few ounces of sheep's milk feta instead of yogurt.

  • Zosia on January 18, 2015

    Tasty and very easy to put together using pantry ingredients. I used marinated artichokes which provided most of the flavour with the beans adding body.

  • thepeby on December 02, 2013

    Made this for family Thanksgiving -- needed something gluten free and appealing to unadventurous kids and foodies alike. It was loved by everyone. I used marinated artichoke hearts because I couldn't find any that were just in oil. Really tasty and very quick to make.

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