White Bean Artichoke Dip is a healthy appetizer, snack or spread for sandwiches. White beans, artichokes, lemon juice, olive oil, Parmesan cheese, basil and garlic are blended and topped with fresh basil and parsley to create a healthy, flavorful dip.
WHITE BEAN ARTICHOKE DIP
I love healthy, light dips and I often make at least one per week.
It is nice to have them on hand for those moments where you need a quick, healthy snack.
I often rotate between this White Bean Artichoke Dip, Lemon Whipped Feta Dip, Baba Ghanoush, Layered Greek Dip, Easy Beet Hummus and this Lebanese Hummus Recipe.
This White Bean Artichoke Dip is the perfect quick dip that is also filled with protein from the white beans.
It mixes together white beans, artichokes, garlic, Parmesan cheese, olive oil, fresh basil, Italian seasoning, oregano, crushed red pepper and lemon juice. The dip is then topped with fresh basil leaves and parsley.
I serve this dip with fresh vegetables, crostini and pita chips.
This also makes a nice spread on wraps and sandwiches or add a spoonful to a rice bowl.
If you like artichoke dips this one is for you! I also have warmed it up in the oven with extra Parmesan and mozzarella cheese on top until bubbly and it works great that way too.
Serve this one up at your next tailgate or get together.
WHAT INGREDIENTS ARE IN THIS WHITE BEAN ARTICHOKE DIP?
CANNELINI BEANS
GARLIC
MARINATED ARTICHOKE HEARTS
PARMESAN CHEESE
EXTRA VIRGIN OLIVE OIL
FRESH BASIL
SPICES: ITALIAN SEASONING, OREGANO, CRUSHED RED PEPPER
LEMON JUICE
HOW DO YOU MAKE THIS WHITE BEAN DIP?
PLACE INGREDIENTS IN BLENDER: Place the white beans, garlic, artichokes and Parmesan cheese and marinade in the food processor and blend for 1 minute.
ADD OLIVE OIL: Slowly add the 2 tbsps. of extra virgin olive oil as you run the motor and blend for another 1 minute or until the dip begins to become smooth and creamy. Add more olive oil if you want a smoother, thinner texture.
ADD THE SPICES: Add the basil leaves, Italian seasoning, oregano, crushed red pepper and lemon juice to the food processor and continue to blend for another 1 – 2 minutes.
Add salt and pepper to taste.
PUT THE DIP IN DISH: Put the dip into a serving bowl and garnish with fresh basil, parsley and za’atar. Serve with crostini, pita chips and vegetables.
WAYS TO MODIFY THIS WHITE BEAN ARTICHOKE DIP
HERBS: I love adding fresh basil to this dip but you could also do parsley, cilantro, or dill to bring a burst of freshness and color to the dip.
LEMON ZEST: Add some lemon zest to give the dip a zesty and citrusy kick, balancing out the creaminess of the beans.
SPICES: You can modify the spices to your liking. I always like to add a sprinkling of za’atar to the finished dip but you could also add za’atar into the dip when blending. If you like more heat add cayenne red pepper or more crushed red pepper. I also really enjoy paprika or smoked paprika in this white bean dip.
GARLIC: I love roasted garlic and that would be a nice addition in this dip instead of regular garlic. Roast a few garlic cloves until they are soft and caramelized, then add them to the white bean dip for a rich and slightly sweet flavor.
PINE NUTS: Toasted pine nuts can add a delightful crunch and nutty taste.
OLIVES: Chop up some olives and mix them in to add a bold and savory taste.
PESTO: Swirl in a dollop of pesto for a burst of herby and garlicky goodness.
FETA CHEESE: Crumble some feta cheese into the dip for a briny and salty element.
SUN-DRIED TOMATOES: Blend in some chopped sun-dried tomatoes for a tangy, sweet, and savory twist.
OTHER HEALTHY DIPS YOU MIGHT LIKE:
EASY GUACAMOLE
FUL MEDAMES
LEMON SPINACH ARTICHOKE DIP
HUMMUS PLATTER
ROASTED RED PEPPER HUMMUS GREEK YOGURT DIP
LEMON HUMMUS
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White Bean Artichoke Dip
Ingredients
- 1 can cannellini beans, drained and rinsed
- 3 cloves garlic , peeled and smashed
- 6 oz. marinated artichoke hearts, + 2 teaspoons of the marinade that the artichokes are in {optional for flavor}
- 1/2 cup Parmesan cheese
- 2 tbsps. extra virgin olive oil
- 5-6 basil , + more for garnish
- 1 tsp. Italian seasoning
- 1 tsp. oregano
- 1/4 teaspoon crushed red pepper , {optional}
- 1/2 lemon, juiced {about 2 Tablespoons for me} + lemon zest for garnish
- Salt and pepper to taste
- basil, garnish
- parsley, garnish
- Za'atar, for garnish
Instructions
- Place the white beans, garlic, artichokes and Parmesan cheese and marinade in the food processor and blend for 1 minute.
- Slowly add the 2 tbsps. of extra virgin olive oil as you run the motor and blend for another 1 minute or until the dip begins to become smooth and creamy. Add more olive oil if you want a smoother, thinner texture.
- Add the basil leaves, Italian seasoning, oregano, crushed red pepper and
- lemon juice to the food processor and continue to blend for another 1 – 2 minutes.
- Add salt and pepper to taste.
- Put the dip into a serving bowl and garnish with fresh basil, parsley and za’atar. Serve with crostini, pita chips and vegetables.
Notes
- If your dip is too chunky add more lemon juice or extra virgin olive oil as need to thin it out. You want to be careful not to add too much liquid as it can water down the dip and make it too thin.
- Store the dip in the refrigerator for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Today’s recipe is sponsored by Heinen’s. As always, opinions are 100% my own.
Such an easy and healthy dip.
Very nice post. I absolutely appreciate this site.Keep it up!
🙂 OK !
<y favorite dip is a spicy queso and rotel dip.
This looks wonderful. Ilike making hot spinach dep.
My favorite dip of all time is hummus and i like it spicy!
I like to make Hummus and Baba Ghanoush for my family on special occasions.
My favorite dip to make is hummus and guacamole!
French Onion dip is my favorite dip to make.