White Bean and Artichoke Dip and BlogHer Food Recap
This White Bean and Artichoke Dip is creamy, tangy, and packed with flavor—perfect for any occasion and ready in under 15 minutes!
Servings: 6 servings
Ingredients
- 2 cloves garlic fresh
- 2 cans white beans (15-ounce each, cannellini or great northern, drained and rinsed)
- 1 can artichoke hearts (15-ounce, marinated)
- 3 tablespoons fresh lemon juice
- 1 teaspoon red pepper flakes adjust to taste
- 1 tablespoon chopped fresh rosemary
- salt and pepper to taste
Instructions
White Bean and Artichoke Dip Preparation
- Start by gathering all your ingredients. Drain and rinse the white beans and artichoke hearts, then chop the garlic and rosemary.
- In a food processor, combine the white beans, artichoke hearts, garlic, lemon juice, red pepper flakes, and rosemary. Season with salt and pepper to taste.
- Pulse the mixture until smooth and creamy. If you prefer a chunkier dip, process it a little less.
- Give the dip a taste and adjust the seasoning if necessary. You can add more lemon juice for acidity or more red pepper flakes for heat.
- Transfer the dip to a serving bowl, garnishing with additional rosemary or a drizzle of olive oil if desired. Serve with pita chips, veggies, or crusty bread.
Equipment
- Food Processor
- Measuring Cups and Spoons
- Spatula
- Serving Bowl
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- For a cheesier flavor, add cream cheese or shredded cheese before blending.
- Try swapping white beans with black beans or chickpeas for different flavors.
- Be careful not to over-process the dip if you prefer some texture.
- Use fresh lemon juice and herbs for the best bright and fresh flavor.