White Bean Artichoke Dip

5 from 1 vote

White Bean Artichoke Dip is a healthy appetizer, snack or spread for sandwiches.

Prep Time10

Total Time10

Course: Appetizer, Dip

Cuisine: American

Keyword: White Bean Artichoke Dip

Servings: servings

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

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.

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.