White Bean Artichoke Dip Recipes

LEMONY ARTICHOKE WHITE BEAN DIP

Lemony Artichoke White bean Dip image

Lemony Artichoke White Bean Dip - a quick and easy Vegan Appetizer (a twist on "hummus") that can be made in 10 minutes flat. Great for parties and gatherings and made with simple pantry ingredients!

Provided by Sylvia Fountaine

Categories appetizer

Time 10m

Yield 8

Number Of Ingredients 8

Ingredients

14-ounce can white beans, rinsed and drained ( about 1 1/2 cups cooked white beans)
12-ounce jar marinated artichokes 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

Steps:

Place drained, rinsed white beans in a food processor (or use a Vita mix- for ultra-creamy!), add garlic, drained aritchoke hearts, tahini paste, salt, pepper and 2/3 rds of the lemon zest. Add 1 tabblespoon 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! You want this as creamy as possible.
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 medium-sized shallow bowl and with the back of a spoon, swirl a circular "well" into it, where the olive oil will go. See photos.
Drizzle a couple tablespoons olive oil into the "well", sprinkle with chili flakes snf scatter with fresh herbs and the remaining lemon zest.
Serve with crackers, veggies, chips, or toasty pita bread.

Nutrition Facts : Calories 146 calories, Sugar 0.9 g, Sodium 417.2 mg, Fat 8.9 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 13.8 g, Fiber 5.2 g, Protein 5.3 g, Cholesterol 0 mg

WHITE BEAN AND ARTICHOKE DIP

White Bean and Artichoke Dip image

Categories Food Processor Bean Appetizer No-Cook Cocktail Party Low Fat Vegetarian Quick & Easy Self Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 1/2 cups

Number Of Ingredients 5

Ingredients

1 clove garlic, peeled
1 tsp dried rosemary
3 tbsp fresh lemon juice
2 cans (15.5 oz each) white beans (drained and rinsed)
1 can (14 oz) artichoke hearts (packed in water, drained)

Steps:

Place garlic and rosemary in a food processor and finely chop. Add lemon juice and blend. Add beans and artichoke hearts and puree until smooth, stopping the machine a few times to scrape down the sides. Salt and pepper to taste. Serve with carrot and celery sticks and/or pita bread (not potato chips!). Dip will keep refrigerated for 2 to 3 days.

WHITE BEAN & ARTICHOKE DIP

White Bean & Artichoke Dip image

This is a healthy dip with a little healthy fat and lots of fiber. Do not use the marinated artichokes with this recipe. Serve with pita chips or your favorite crackers.

Provided by Pam-I-Am

Categories Beans

Time 20m

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 ounce) can cannellini beans, drained and rinsed
14 1/2 ounces artichoke hearts, drained and rinsed
1 small garlic clove, minced
2 tablespoons lemon juice
3 tablespoons parmigiano-reggiano cheese, grated
1 teaspoon fresh rosemary, chopped
2 tablespoons olive oil
salt
pepper
cayenne pepper

Steps:

In a food processor, blend the rinsed beans, artichoke hearts, garlic and lemon juice until smooth.
With machine running, add the 2 tablespoons of olive oil. If need be, you can add a tablespoon or two of water to get the consistency you like.
Blend in the cheese and rosemary; season with salt and pepper.
Transfer to a medium bowl. Sprinkle the top with a little cayenne pepper and drizzle with just a little olive oil. Serve with pita chips or crackers.

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