Herb artichoke bean dip is a 5-minute dip recipe with white beans, artichokes, fresh herbs, and feta cheese. It's savory, zingy, and perfect for any occasion!
This bean dip is a super easy, nutrition-packed, all-occasion recipe. White beans, canned artichokes, fresh herbs, and feta make it zingy, savory, and a smart way to get fiber and protein into the diet. It's an elegant appetizer or weekly meal prep snack. Use canned white beans or make my no-soak oven cooked beans recipe.
Key ingredients
Ingredient amounts are listed in the recipe card below.
- artichoke hearts - use water-packed or oil-packed artichoke hearts (whole, quartered, or halved – it doesn't matter)
- cooked white beans - use canned or scratch-cooked beans
- lemon - I recommend fresh lemon juice
- extra virgin olive oil - or preferred oil
- fresh herbs - fresh thyme, oregano, or basil
- salt and pepper - to taste
- feta cheese - optional
How to make white bean dip
- Place artichoke hearts, beans, lemon, and olive oil into a blender or food processor.
- Pulse a few times until creamy.
- Add fresh herbs and pulse until combined.
- Transfer dip to a serving bowl and fold in feta cheese.
- Add salt and black pepper to taste.
The best beans for white bean dip
You can use any white bean for this bean dip recipe. Variations include navy beans, Great Northern beans, and white kidney beans (also called cannellini beans). Use canned white beans or scratch-cooked white beans for this bean dip. Either will be great!
How to serve artichoke bean dip
Serve this dip with crostini, veggies, soft French bread, or crackers for parties or packed in your lunch. To serve for parties, spread the dip over a plate drizzled with a little extra virgin olive oil and fresh herb sprigs. I recommend making this dip 24 hours before serving for optimal flavor.
More crowd-pleasing dip recipes
- French Onion Dip with Greek Yogurt
- Jalapeno Popper Dip
- Crockpot Spinach Artichoke Dip
- Homemade Hummus in 5 Minutes
- Instant Pot Spinach Artichoke Dip
- Roasted Red Pepper Hummus
- Avocado Ranch Dressing and Dip
- Loaded Black Bean Dip
Herb Artichoke White Bean Dip
Equipment
- 7-cup food processor or blender
INGREDIENTS
- 1 (14 ounce can) Artichoke Hearts, drained, excess juice squeezed out
- 1 (15 ounce can) White Beans, rinsed and drained (about 1 ½ cups beans)
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Lemon Juice
- 1 tablespoon Fresh Herbs, I used thyme and oregano
- ¼ cup Feta Cheese, optional
- Salt and Pepper, to taste
Instructions
- Place ARTICHOKES, WHITE BEANS, OLIVE OIL, LEMON JUICE, FRESH HERBS, and BLACK PEPPER in food processor fitted with the chopping blade.
- Pulse ingredients until creamy. Add fresh HERBS and pulse to combine.
- Fold in FETA CHEESE. Add SALT and PEPPER to taste.
- Serve immediately or refrigerate in an airtight container up to 5 days.
NUTRITION
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Taylor says
This is super easy, fresh and delicious! I added fresh parsley, a couple cloves of garlic and some cayenne to give it some heat. Thank you!
The Kitchen Girl says
Yayy! So glad you enjoyed it and I love those add-ins 🙂 Thanks for taking the time to leave feedback. Much appreciated!
SS says
As I am vegan I used a Vegan “feta” for this white bean dip. I was craving something savory to snack on and I happened to have everything for this dip. It was delicious!! I served the dip with some raw veggies (sugar snap peas, purple sprouting broccoli, carrots, celery, radishes, and baby Bok Choy pieces) and some toasted pita triangles that I toasted in the veg with a little live oil brushes on and some garlic powder and dried mixed herbs sprinkled on top. Next time I will make some seeded crackers to try with it. The dip was a major hit with everyone, even my hubby who is not normally a fan of any dips.
The Kitchen Girl says
So glad you liked it! Great idea to sub the cheese. You can always just leave it out and it's just as delicious and naturally vegan 🙂 Thanks for the feedback...much appreciated!
Randi says
Just made this and it's so easy! Since I am vegan I added nutritional yeast instead of the feta. Super nice. Thanks for the recipe!
The Kitchen Girl says
Thanks, Randi! I often leave the feta out of this white bean dip...it's so good on its own Glad you're enjoying it!
Girlfriend says
Girlfriend, This dip is awesome! The artichokes really shine in this dip. I love feta and it is definitely a plus. I did not use any of the herbs but I certainly did not miss them. Simple, quick and healthy!! YUM!
Traci Antonovich says
Yussssss GF! I'm so glad you love this one too! I never miss the herbs either...and I also love how quick and healthy this dip is. Now you've got me wanting to hop in the kitchen and make it 😉 xoxoxo
Kate says
This herb and artichoke white bean dip is delicious! I love how easy it is to make. Always a crowd pleaser and healthy too!
Traci Antonovich says
Thanks so much, Kate! These are my favorite words 😉 So glad you like it!
Melissa Griffiths says
This would be perfect for holiday entertaining! Count me in.
Traci Antonovich says
Thanks so much Melissa! 🙂
Mary says
This looks super yummy. I know fresh herbs are best, but I’m curious as to whether or not you think any dried herbs could be substituted. Yes? No? What do you think?
Traci Antonovich says
Hi Mary, the only dried herb of those listed I'd use is basil. Even then, you'd only need a fraction of it and give it plenty of time to absorb the moisture of the dip to blend in properly. I personally would leave out the herbs and enjoy it without them...it's super delish that way! 🙂
Mary says
I’ll wait until I get the fresh. Thanks so much!
Traci Antonovich says
I think you won't be disappointed with that decision 😉 Love to hear about it when it happens. I really do love this dip without the herbs too!