Introduction

This Parmesan, White Bean, and Artichoke Dip is a creamy, flavorful appetizer perfect for any gathering. Combining tender artichokes, cannellini beans, and Italian herbs, it’s easy to make and sure to impress your guests.

The image shows a white speckled plate with a white bowl at its center filled with creamy white cheese topped with a sprinkle of black pepper. Surrounding the bowl are eight slices of toasted bread with clear grill marks, arranged in a circular pattern. A metallic spoon lies on the plate’s left side next to the bowl. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15 oz) jar roasted artichokes, or store-bought marinated artichokes, drained
1 (15 oz) 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
2 teaspoons fresh oregano
2 teaspoons fresh basil
1/4 teaspoon salt
Black pepper, to taste
2 cloves garlic, minced
1/2 cup Italian cheese blend, such as Trader Joe’s Quattro Formaggio

Instructions

Step 1: In a food processor or blender, combine the artichoke hearts, white beans, lemon juice and zest, olive oil, thyme, oregano, basil, salt, black pepper, and minced garlic. Pulse until the mixture is well combined but still slightly textured.
Step 2: Add the Italian cheese blend and pulse until the dip is smooth and creamy.
Step 3: Transfer the dip to a serving bowl, cover, and refrigerate for up to two days before serving.
Step 4: Serve chilled with crackers, bread, or fresh vegetables.

Tips & Variations

Use marinated artichokes for extra flavor, but reduce the amount of added salt accordingly.
Add a pinch of crushed red pepper flakes for a subtle spicy kick.
Substitute the Italian cheese blend with grated Parmesan or Pecorino Romano for a sharper taste.
For a vegan version, omit the cheese and use nutritional yeast instead.

Storage

Store the dip covered in the refrigerator for up to two days. Stir well before serving. This dip is best served chilled and does not require reheating.

How to Serve

A white plate with grilled bread slices arranged in a circle around a small white bowl filled with a creamy white spread topped with a light sprinkle of black pepper. The bread slices have visible grill marks that add a dark brown striped texture on their golden surface. A spoon rests on the edge of the plate with a white marbled background beneath the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen artichoke hearts?

Yes, just thaw and drain them well before using to avoid excess moisture in the dip.

What can I serve with this dip?

This dip pairs well with crackers, toasted baguette slices, fresh vegetables like carrots and celery, or pita chips.

Parmesan, White Bean + Artichoke Dip Recipe

Print Recipe

★★★★★

4.6 from 105 reviews

This creamy and savory Parmesan, White Bean, and Artichoke Dip combines tender artichoke hearts, smooth cannellini beans, fresh herbs, and a hint of lemon for brightness, all blended with an Italian cheese blend for rich flavor. Perfect as a chilled appetizer or snack, this dip is easy to prepare and pairs wonderfully with crackers, bread, or fresh vegetables.

Author: Lena
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 6 servings 1x
Category: Appetizer
Method: Blending
Cuisine: Italian-inspired
Diet: Vegetarian

Ingredients

Scale

Dip Ingredients

1 (15 oz) can roasted artichokes, drained (or store-bought marinated artichokes, drained)
1 (15 oz) 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
2 teaspoons fresh oregano
2 teaspoons fresh basil
1/4 teaspoon salt
Black pepper, to taste
2 cloves garlic, minced
1/2 cup Italian cheese blend (such as Trader Joe’s Quattro Formaggio)

Instructions

Combine Ingredients: Place the drained artichoke hearts, rinsed cannellini beans, lemon juice and zest, olive oil, fresh thyme, oregano, basil, salt, black pepper, and minced garlic into a 7-cup food processor or blender.
Pulse to Blend: Pulse the mixture until it is well combined and begins to become smooth. Then add the Italian cheese blend and continue pulsing until the dip reaches a creamy and smooth consistency.
Chill for Serving: Transfer the dip to a serving or storage bowl. Cover and refrigerate for up to two days to allow the flavors to meld and serve chilled for best taste.

Notes

Use marinated artichokes for an extra burst of flavor or roasted artichokes for a more subtle taste.
Adjust the amount of garlic and herbs to your taste preference.
This dip pairs well with pita chips, crackers, or fresh vegetable sticks.
For a vegan version, substitute the cheese blend with a plant-based cheese alternative.
Keep refrigerated and consume within two days for optimal freshness.

Keywords: Parmesan artichoke dip, white bean dip, cannellini bean dip, Italian dip, appetizer, vegetarian dip