Navy Bean, Artichoke & Olive Tapenade Dip
Prep time: 
Cook time: 
Total time: 
Serves: 3 c
  • ¾ c dried Navy beans, soaked for 8-10 hours, drained, rinsed and simmered with a sheet of kombu (or about 2 c of cooked navy beans)
  • ¾ c Artichoke Hearts (about 1 jar/can)
  • ¾ c Olives (we used Kalamata), pitted
  • 1-2 Garlic cloves
  • 3 Tbsp Dulse, roughly shredded with your hands
  • ¼ c Extra Virgin Olive Oil (plus a drizzle for garnish)
  • 1 Tbsp fresh Lemon Juice
  • Zest of one Lemon
  • Fresh Basil (optional, to garnish)
  1. In a food processor, blend all ingredients until smooth.
  2. Serve with a drizzle of olive oil, some olives and fresh basil.
  3. Tastes great spread in a collard green wrap, smeared on a plate under some green salad or with lots of raw veggies for dipping, we used fresh radicchio, broccolini and thinly sliced black radish.
Recipe by The Crushing Cancer Kitchen at