Description
This creamy dip made with white beans and artichokes is perfect for serving with crackers, veggies, or chips!
Ingredients
Scale
- 14 ounces white beans, rinsed and drained (about 1 1/2 cups cooked white beans)
- 12 ounces marinated artichoke hearts (about 1 1/2 cups), drained, save the marinade
- 2 cloves garlic
- 3 tablespoons tahini paste
- 3/4 teaspoons salt
- 1/4 teaspoon cracked pepper
- zest from one large lemon, divided
- 1 tablespoon olive oil
Instructions
- Place drained, rinsed white beans in a food processor (or use a Vita mix for ultra-creamy!), add garlic, drained artichoke hearts, tahini paste, salt, pepper, and 2/3 of the lemon zest.
- Add 1 tablespoon olive oil and 3-4 tablespoons of the marinade (start with 3) and puree until ultra-smooth. In a food processor, this may take up to 2 minutes!
- Taste and adjust salt, adding more to taste. For a “looser” dip, add a little more marinade, a tablespoon at a time.
- Spoon artichoke dip into a medium-sized shallow bowl and with the back of a spoon, swirl a circular “well” into it, where the olive oil will go.
- Drizzle a couple tablespoons of olive oil into the “well”, sprinkle with chili flakes, and scatter with fresh herbs and the remaining lemon zest.
- Serve with crackers, veggies, chips, or toasty pita bread.
Notes
- Ensure the white beans are thoroughly rinsed and drained for best results.
- For extra flavor, add fresh herbs like parsley or basil.
- Prep Time: 10 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 0g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg