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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This vibrant pesto bean dip combines fresh basil, peppery arugula, creamy avocado, and hearty cannellini beans for a smooth and flavorful spread. The addition of artichoke hearts adds a tangy twist, while olive oil and lemon juice bring everything together. Perfect for pairing with gluten-free chips like beet root or plantain chips for a wholesome snack.
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Add basil leaves, arugula, garlic, avocado, artichoke hearts, cannellini beans, olive oil, salt, and lemon juice to a blender or food processor.
Blend until smooth and creamy, scraping down the sides as needed.
Serve with gluten-free chips like beet root or plantain chips.
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For a thicker dip, reduce the amount of olive oil slightly.
Substitute spinach for arugula if preferred.
Use fresh lemon juice for the best flavor.
Can I use frozen basil?
Fresh basil is recommended for the best flavor, but frozen basil can be used if fresh is unavailable.
What other beans can I use?
You can substitute chickpeas or white navy beans for cannellini beans.
How long does this dip last?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this dip nut-free?
This recipe is already nut-free, so no modifications are needed.
What can I serve this dip with?
Pair it with gluten-free chips, vegetable sticks, or spread it on gluten-free bread.
