Description

This creamy dip combines the earthy flavors of white beans and artichokes with the rich taste of Parmesan cheese. It’s a crowd-pleaser that’s simple to prepare and perfect for serving with crackers, pita chips, or fresh vegetables.

Ingredients

Units Scale

1 can (15 oz) cannellini beans, rinsed and drained
1 can (14 oz) artichoke hearts, drained and chopped
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon fresh thyme leaves
1 teaspoon fresh basil, chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Optional: pinch of red pepper flakes for heat

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Instructions

In a food processor, combine the cannellini beans, chopped artichoke hearts, minced garlic, Parmesan cheese, lemon juice, and olive oil.
Blend until smooth and creamy.
Add the fresh thyme, basil, salt, pepper, and red pepper flakes (if using). Pulse a few times to incorporate the herbs evenly.
Taste and adjust seasoning as needed.
Transfer the dip to a serving bowl.
Serve immediately with your choice of dippers, or cover and refrigerate for up to two days.

Notes

For a milder garlic flavor, consider roasting the garlic cloves before adding them to the dip.
This dip can be served chilled or at room temperature.
Garnish with additional chopped herbs or a drizzle of olive oil for presentation.