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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!
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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 a weekly meal-prep snack. Use canned white beans or make my no-soak oven-cooked beans recipe.
Turn this dip into a protein-packed lunch by adding chopped, leftover grilled salmon or broiled salmon and a little chopped arugula. Scoop it up with crackers or naan and enjoy!
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, basil, etc.
- fresh garlic - This adds a savory bite.
- salt and pepper - to taste
How to make artichoke 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 blend until combined.
- Add salt and black pepper to taste.
The best beans for this recipe
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 cook dry beans for this recipe. Either will be great!
Serving ideas
Serve this dip with crostini, veggies, soft French bread, or crackers for parties, or pack it in your lunch. To serve at parties, spread the dip over a plate, then drizzle with a little extra-virgin olive oil and garnish with fresh herb sprigs. I recommend making this dip 24 hours before serving for optimal flavor.
More easy dip recipes
📖 Recipe
Herb Artichoke White Bean Dip
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Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 1 (14-ounce can) Artichoke Hearts, drained
- 1 (15-ounce can) White Beans (Any variety), rinsed and drained
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Lemon Juice
- 1 tablespoon Fresh Herbs (Oregano, Thyme, Parsley, Basil, etc)
- 1 clove Garlic, finely grated
- Salt and Black 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 blend to combine.
- Add SALT and PEPPER to taste.
- Serve immediately or refrigerate in an airtight container up to 5 days.
Recipe Notes
Equipment
- 7-cup food processor or blender
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Erin says
Love this dip! Came together quickly and easily for a super bowl party. Served with pita chips and topped with lemon rid, a swirl of oil oil, a sprinkle of feta and salt and pepper. I did add a clove of garlic and some lemon zest to add to the flavor (I used artichokes in brine), and basil was my herb of choice. Will be adding this one to my apps go-to list!
Traci says
Yay! I love your changes and so glad you're enjoying my recipe as a base to work from. I hear that alot and that always makes me happy 🙂 Thanks for taking the time to share your feedback. Much appreciated! 🙂
Krissy says
I love the combo of simple ingredients to make this great little dip!
Traci says
Yay! So glad you're enjoying this one! Thank you for taking the time to leave feedback. xoxo
Loray says
This is delicious and also quick and easy to make! The only change I made was adding one fresh garlic clove and about a tsp. of lemon zest just because I thought it would make it even yummier!
Traci says
Yay! Love the customization! Thanks for sharing your experience here. So glad you're enjoying the recipe!
TwylaBeth says
This looks delicious. Why am I just now finding your site? But also, where do I get those crackers that look amazing? Are they homemade?
Traci says
Aww thank you! I'm glad you're here now 🙂 The crackers were from Costco many years ago and I've never been able to find them again 🙁 They were amazing!
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!