Ingredients for White Bean Artichoke Dip
- Cannellini Beans
- 14 ounces artichoke hearts (canned, not marinated)
- Garlic Clove
- 2 tablespoons lemon juice
- Parmigiano Reggiano Cheese
- Fresh Rosemary
- 2 tablespoons olive oil, plus 1 teaspoon for topping
- Salt to taste
- Pepper to taste
- Pinch of cayenne pepper
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How to Make White Bean Artichoke Dip
- Preheat oven to 350°F (175°C).
- Rinse one (15-ounce) can of cannellini beans thoroughly under cold water.
- In a food processor, combine the rinsed beans, 14 ounces of artichoke hearts (canned, not marinated), 2 cloves garlic, and 2 tablespoons lemon juice. Process until smooth.
- With the food processor running, slowly drizzle in 2 tablespoons olive oil.
- If needed, add 1-2 tablespoons of water to reach your desired consistency.
- Add 1/2 cup grated Parmesan cheese and 1 teaspoon dried rosemary. Process until well combined.
- Season generously with salt and pepper to taste.
- Transfer the dip to an oven-safe bowl.
- Sprinkle the top with a pinch of cayenne pepper and drizzle with 1 teaspoon olive oil.
- Bake for 15-20 minutes, or until heated through and bubbly.
- Serve warm with pita chips or your favorite crackers.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
4g
Fat
5g
Carbs
8g