As the only former vegan on staff it was on natural that I would get to guest blog about Dreena Burton’s new cookbook, Let Them Eat Vegan.

had a tough time going through the cookbook and deciding what I wanted to make, everything from the Mexican Black Bean Soup to the Raspberry desserts looked good! But since going gluten free a few months ago, I can’t find a good dip that isn’t flour based- until now. The Artichoke- Cannilini Bean Dip is a huge hit in my book! It was simple to make (and clean up is even easier)!

Ingredients in my food processor

Processed and ready to go

And I love the hint of rosemary in this dish!

An added bonus is that the dish is great cold or heated. Button also notes that the dip can be added to lasagna or stuffed in pasta shells- that would be delicious!

Now, for the cheating…. I know one of the cardinal rules of cookbook testing is “don’t cheat, stick exactly to the recipe”, but I did leave out one of the traditional vegan ingredients- natural yeast. It can be tough to find, but for those following a vegan diet, it is a great cheese replacement. It would have added a Parmesan type flavor to the dip, but the nice thing about some of these recipes is the ability to try something a little different & see how it works out, luckily I think it is still a great dip- I can’t wait to bring it to my next dinner with friends!  — Jordan

Come Enjoy!