Put the beans, artichokes, olive oil, 1 tablespoon chives, lemon juice, vinegar, lemon zest, garlic, salt, pepper, and cayenne in your food processor. Puree until smooth.
Scrape the bean dip into a 4-cup baking dish and smooth out the top.
Bake for 15 to 20 minutes, or until heated through.
Sprinkle the dip with the with remaining 1 tablespoon chives and serve with crackers.