White Bean and Artichoke Dip

Cooking for a Crowd, Recipes, Small Plates & Snacks

Photo: Leigh Loftus

If dips had personalities, I feel quite confident that spinach and artichoke dip would be a really cocky, smug son of a bitch. Think about it: every time a holiday rolls around, people make spinach and artichoke dip. Football season? Spinach and artichoke dip. Picnic season? Spinach and artichoke dip. So it’s really no surprise that I would root for the underdog here, because white bean and artichoke dip is a combination that could absolutely stand up to its spinach frenemy on any day of the week.

In one corner, we have spinach, which while nutritious and delicious, is totally overused in every recipe. When people want to feel fancy, they sling some spinach around the kitchen and call it a day. Spinach and artichoke dip is full of creamy, cheesy, melty goodness and even the healthy versions, well, they don’t exactly have negative calories.

white bean artichoke dip

Photo: Leigh Loftus

Then we have white bean dip. White beans, particularly cannellini beans are slightly nutty and earthy with thin skin and creamy flesh. They hold their shape well in salads and they also puree well in dips. They have a relatively mild flavor, which makes them the perfect partner for a tangy, briny artichoke.

With all this said, I really love spinach and artichoke dip, but we’re not here to talk semantics.

White beans and artichokes are two ingredients that you might have in your pantry, leftover pieces from various recipes that you made and then thought: “when am I ever going to use this?” A little mayo and a splash of lemon juice will go along way in blending your dip to a silky smooth consistency that will pair up perfectly with your favorite crackers, crostini or spread on a sandwich or wrap.

If you lick the bowl, we’re not looking.

white bean artichoke dip

Photo: Leigh Loftus


White Bean and Artichoke Dip
Recipe type: Small Plates & Snacks
Cuisine: American
Prep time: 
Total time: 
Serves: 6
  • 1 15 oz. can of white beans, rinsed & drained (reserve liquid for later use)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons low-fat mayonnaise
  • 1 teaspoon dried parsley (you can also use 2 Tbsp. of fresh parsley but I didn't have any on hand)
  • ½ teaspoon dried chives
  • ¼ teaspoon minced garlic
  • 6 oz artichokes hearts, rinsed & drained, chopped finely
  • Salt and pepper, to taste
  1. Combine all ingredients (except for artichokes) in a food processor and pulse until consistency is smooth. Add liquid from white beans to thicken until dip reaches desired consistency. Add artichokes and blend until just combined. Serve with pita chips or lavash crackers.

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