Herb Artichoke White Bean Dip is an easy bean dip recipe made with cannellini beans, artichokes, fresh herbs, and (optional) feta cheese. Serve this scrumptious dip with crackers, vegetables, or bread for any occasion and watch it fly off the plate!
Herb Artichoke White Bean Dip
Guys, do you ever find yourself going to a party where you’re supposed to bring an appetizer and you wait until the last minute?
Or…are you throwing a party and want to knock out a few recipes a day or two in advance?
This bean dip recipe is perfect for either scenario any season of the year!
I prefer the make-ahead situation because I can chill it overnight. It always tastes better the next day!
The best part about this recipe is that you can wait until the last minute, and you still get an elegant dip with minimal effort.
It’s naturally zesty, savory, and packed with fiber and protein, so a win-win all around!
How do you make white bean dip in a blender or food processor?
Step 1. Prep ingredients (open a few cans, chop a few herbs)
Step 2. Toss everything into a blender or food processor.
Step 3. Pulse a few times until it reaches the right consistency.
Step 4. Chill until it’s party time (and try not to eat it all!)
Spread white bean dip on my Crostini, veggies, or crackers.
Herb Artichoke White Bean Dip Recipe Ingredients
- canned artichokes
- canned white beans
- lemon juice
- extra virgin olive oil
- fresh thyme, oregano, and basil
- kosher salt and pepper
- (optional) crumbled feta cheese
Tools I use to make this recipe
- chef knife and cutting board
- 7 cup food processor (fitted with the chopping/mixing dough blade)
- storage container
More healthy dip recipes
Herb Artichoke White Bean Dip
TOOLS NEEDED
Ingredients
- 1 15oz can Artichokes water-packed
- 1 15oz can Reduced-Sodium White Cannellini Beans rinsed & drained
- 1 Tbsp Lemon Juice
- 2 Tbsp Extra Virgin Olive Oil
- 2 tsp fresh Thyme removed from the stem, chopped
- 2 tsp fresh Oregano removed from the stem, chopped
- 1 Tbsp fresh Basil removed from the stem, chopped
- 1 pinch Kosher Salt as needed
- Black Pepper as needed
- 1/2 cup Feta Cheese optional
Instructions
- Drain ARTICHOKES really well to squeeze all liquid from them.
- Place ARTICHOKES, WHITE BEANS, LEMON JUICE, OLIVE OIL, THYME, OREGANO, BASIL, SALT, and PEPPER into a 7-cup food processor or blender fitted with the dough/chopping blade attachment.
- Pulse ingredients until well-combined; (optional) fold in FETA CHEESE and add SALT and PEPPER to taste.
- Refrigerate white bean dip in an airtight container up to 5 days.
RECIPE NOTES
Nutrition
Traci Antonovich
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