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White Bean & Artichoke Dip

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Serves six to eight as an appetizer

Yields about 2 cups dip

  •  
  • 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

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.

Make Ahead Tips

You can make the dip a day ahead and refrigerate it; bring it to room temperature before serving.

nutrition information (per serving):
Size : based on eight servings, Calories (kcal): 230, Fat (kcal): 10, Fat Calories (g): 90, Saturated Fat (g): 2, Protein (g): 7, Monounsaturated Fat (g): 6, Carbohydrates (mg): 30, Polyunsaturated Fat (mg): 1, Sodium (g): 480, Cholesterol (g): 0, Fiber (g): 6,

Photo: Scott Phillips

I have made this recipe several times as a subsitute for hummous. I give the artichoke hearts a big squeeze to release every bit of the tinny moisture that seems to dilute the flavor of the dip. .

I've made this a few times and found that the dip tastes better when the garlic and rosemary are sauteed in the olive oil before blending them with the other ingredients.

i like this recipe alot. i have found using marinated artichoke hearts adds a lot of flavor. if you found the recipe bland, try using them instead. also, don't be afraid to bump up the cayenne a little.

I thought this was so bland! I made it for a dinner party and ended up not serving it because it just didn't taste like anything. I think going with something like hummus is a better choice, much more tasty.

Always a hit.

This is another excellent dip recipe from "Fine Cooking".

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