Description
This creamy and flavorful Parmesan, White Bean, and Artichoke Dip combines tender roasted artichokes with smooth cannellini beans, aromatic fresh herbs, and zesty lemon for a delightful appetizer. Perfect for serving with crackers, bread, or fresh vegetables, this baked dip brings together rich Italian cheese blend and garlic for a satisfying and easy-to-make party favorite.
Ingredients
Dip Ingredients
- 1 15oz jar roasted artichokes (or store-bought marinated, drained)
- 1 15oz can white cannellini beans, rinsed and drained
- 1/2 lemon, juiced and zested (about 1 tablespoon juice)
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh oregano leaves
- 2 teaspoons fresh basil leaves
- 1/4 teaspoon salt
- Black pepper, to taste
- 2 cloves garlic, minced
- 1/2 cup Italian cheese blend (Trader Joe’s Quattro Formaggio or similar)
Instructions
- Prepare the ingredients: Drain the artichoke hearts well if using marinated or roasted artichokes. Rinse and drain the cannellini beans thoroughly. Mince the garlic and zest and juice half a lemon.
- Combine the base: In a 7-cup food processor or blender, add the artichoke hearts, cannellini beans, lemon juice and zest, olive oil, fresh thyme, oregano, basil, salt, pepper, and minced garlic. Pulse the mixture several times to combine the ingredients thoroughly but keep some texture.
- Add the cheese: Add the Italian cheese blend to the food processor and pulse again until the dip becomes smooth and creamy, with the cheese fully incorporated.
- Transfer and chill: Spoon the dip into a serving or storage bowl. Cover the bowl tightly with plastic wrap or a lid, and refrigerate for up to two days to allow the flavors to meld and the dip to thicken slightly before serving.
- Serve: Serve chilled or at room temperature with crackers, toasted baguette slices, or fresh vegetable sticks as a delicious appetizer or side dip.
Notes
- Using marinated artichokes adds a subtle tang and depth of flavor but can be swapped with roasted artichokes for a milder taste.
- If you prefer a chunkier dip, pulse fewer times in the food processor.
- This dip can be made up to two days in advance for convenient entertaining.
- For a dairy-free alternative, omit the cheese or substitute with a vegan cheese blend.
- Adjust salt and pepper to your taste since the cheese adds some saltiness.
