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White Bean & Artichoke Dip

Scott Phillips

Yield: Yields about 2 cups dip

Servings: six to eight as an appetizer


  • 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

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 230
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 0
  • Sodium (mg): 480
  • Carbohydrates (g): 30
  • Fiber (g): 6
  • Protein (g): 7


  • 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.


Rate or Review

Reviews (8 reviews)

  • chigchg1 | 01/23/2011

    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..

  • sophiamp | 12/13/2010

    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.

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