White Bean Artichoke Dip

Name: White Bean Artichoke Dip
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 1 can cannellini beans (drained and rinsed); 3 cloves garlic (peeled and smashed); 6 ounces marinated artichoke hearts (+ 2 teaspoons of the marinade that the artichokes are in {optional for flavor}); 1/2 cup Parmesan cheese; 2 tablespoons extra virgin olive oil; 5-6 basil (+ more for garnish); 1 teaspoon Italian seasoning; 1 teaspoon 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)

White Bean Artichoke Dip is an appetizer, snack or spread for sandwiches. White beans, artichokes, lemon juice, olive oil, Parmesan cheese, basil and garlic are blended and topped with fresh basil and parsley to create a flavorful dip.

Prep10 min
Total10 min
Makes4 servings
Calories247

Ingredients

4 servings

1 can cannellini beans (drained and rinsed)
3 cloves garlic (peeled and smashed)
6 ounces marinated artichoke hearts (+ 2 teaspoons of the marinade that the artichokes are in {optional for flavor})
1/2 cup Parmesan cheese
2 tablespoons extra virgin olive oil
5-6 basil (+ more for garnish)
1 teaspoon Italian seasoning
1 teaspoon 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)

Method

1
Place the white beans, garlic, artichokes and Parmesan cheese and marinade in the food processor and blend for 1 minute.
2
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.
3
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.
4
Put the dip into a serving bowl and garnish with fresh basil, parsley and za'atar. Serve with crostini, pita chips and vegetables.

Notes

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.