Best White Bean Artichoke Dip Recipes

White Bean and Artichoke Dip image

Yield Makes 2 1/2 cups

Number Of Ingredients 5

1 clove garlic, peeled
1 tsp dried rosemary
3 tbsp fresh lemon juice
2 cans (15.5 oz each) white beans (drained and rinsed)
1 can (14 oz) artichoke hearts (packed in water, drained)

Steps:

Place garlic and rosemary in a food processor and finely chop. Add lemon juice and blend. Add beans and artichoke hearts and puree until smooth, stopping the machine a few times to scrape down the sides. Salt and pepper to taste. Serve with carrot and celery sticks and/or pita bread (not potato chips!). Dip will keep refrigerated for 2 to 3 days.

White Bean & Artichoke Dip image

Provided by Pam-I-Am

Categories Beans

Time 20m

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 10

1 (15 ounce) can cannellini beans, drained and rinsed
14 1/2 ounces artichoke hearts, drained and rinsed
1 small garlic clove, minced
2 tablespoons lemon juice
3 tablespoons parmigiano-reggiano cheese, grated
1 teaspoon fresh rosemary, chopped
2 tablespoons olive oil
salt
pepper
cayenne pepper

Steps:

In a food processor, blend the rinsed beans, artichoke hearts, garlic and lemon juice until smooth.
With machine running, add the 2 tablespoons of olive oil. If need be, you can add a tablespoon or two of water to get the consistency you like.
Blend in the cheese and rosemary; season with salt and pepper.
Transfer to a medium bowl. Sprinkle the top with a little cayenne pepper and drizzle with just a little olive oil. Serve with pita chips or crackers.

WHITE BEAN & ARTICHOKE DIP image

Categories Yogurt

Yield 8

Number Of Ingredients 9

1 can (15-1/2 oz.) cannellini beans, drained and rinsed
1 can (14-1/2 oz.) artichoke hearts, drained and rinsed
1 small clove garlic, chopped
2 Tbs. fresh lemon juice
2 Tbs. extra-virgin olive oil; more for drizzling
3 Tbs. freshly grated Parmigiano Reggiano
1 tsp. chopped fresh rosemary
Kosher salt and freshly ground black pepper
Cayenne

Steps:

In a food processor, blend the beans, artichoke hearts, garlic, and lemon juice to a smooth paste. With the machine running, add the 2 Tbs. oil. If needed, add 1 to 2 Tbs. water to get a smooth consistency. Blend in the cheese and rosemary; season with salt and pepper. Transfer to a medium bowl, sprinkle with 2 generous pinches cayenne and drizzle with oil. Serve with crackers or pita chips.