This is a great dip and no one will know it's without dairy. I made this for a group of friends in Montana and they loved the creamy, garlicky taste.
6 cups cooked cannellini beans (3 X 15 oz cans rinsed)
1 cup Aioli Mayonnaise (more if it's too dry)
1 15 oz. cans artichoke hearts packed in water
2 15 oz. cans artichoke hearts packed in water (rough chopped)
3 cloves garlic
2 tablespoons nutritional yeast
Sea Salt to taste
Add all ingredients except 2 of the artichoke cans in a food processor and blend until very smooth. Taste for garlic and salt. Add the rough chopped artichoke hearts and stir into blended mixture. Adjust salt and garlic. Warm in a 400 degree oven for about 15 minutes or just until warmed through. Serve with baguette slices or tortilla chips.