Ingredients for Artichoke Bean Dip
- 1 (15-ounce) can cannellini beans (drained and rinsed)
- 1 (14-ounce) can artichoke hearts (drained)
- 2 tablespoons lemon juice
- 1 clove garlic (minced)
- Green Onions: Not found in recipe
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1-2 tablespoons water (optional, for creamier dip)
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How to Make Artichoke Bean Dip
- Combine 1 (14-ounce) can artichoke hearts (drained), 1 (15-ounce) can cannellini beans (drained and rinsed), 1/4 cup olive oil, 2 tablespoons lemon juice, 1 clove garlic (minced), 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a food processor.
- Blend until completely smooth, scraping down the sides as needed.
- Taste and adjust seasonings as desired. For a creamier dip, add 1-2 tablespoons of water while blending.
- Refrigerate for at least 30 minutes to allow the flavors to meld and the dip to thicken. Serve chilled with toasted bread, carrot and celery sticks, or as a spread for wraps with grilled chicken and tomato slices.
- For a quick pasta sauce, toss 1 cup of the dip with cooked pasta. Add some chopped fresh herbs for an extra burst of flavor!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
7g
Fat
0g
Carbs
14g