At first, I wasn’t sure about posting this white bean artichoke dip. After all, I have another recipe like it here. But then I realized that the two recipes are actually quite unique. The other one is raw and rustic – it can even be used for a pita or sandwich filling. This one is creamier, cooked, and served warm, for a wonderful winter dip or spread. It’s comforting yet healthy enough for an anytime snack. And I think it’s the perfect appetizer to enjoy while watching the big games!
Baked White Bean Artichoke Dip That Will Satisfy Cravings
Ordinary bean dips are salted and spiced purees – simple and delicious. But this white bean artichoke dip is upgraded, and easy to adapt to the ingredients you have on hand.
Oil – The olive oil in this recipe adds a hint of flavor, but also a richness that rivals dairy. In a pinch, you can substitute another oil, but I would keep the flavor profile in mind. Avocado oil, non-GMO canola oil, or even a nutty oil could be delicious. However, I would stay away from highly saturated oils like coconut oil or palm oil. These could overwhelm the flavor and would cause any leftover dip to solidify when refrigerated!
Herbs – The base recipe uses chive for that herby, oniony flavor. But parsley or mint also go nicely with the white bean base. If you don’t have any fresh herbs on hand, don’t be afraid to add some spices to taste. I was eyeing the harissa myself! Dried herbs will also work okay (1 teaspoon in the dip itself, not 1 tablespoon) when baked, but they aren’t pretty enough for the garnish on top.
Other Seasonings – The vinegar, lemon, and salt together provide a flavor oomph that doesn’t taste like cheese, but can give your taste buds the same satisfaction. I wouldn’t substitute plain white vinegar, but you might enjoy substituting a white balsamic vinegar, or maybe even apple cider vinegar (it’s a little sweeter) if you don’t have any white wine vinegar.
This Baked White Bean Artichoke Dip recipe with photo was shared with us by crunchmaster.com.
Special Diet Notes: Baked White Bean Artichoke Dip
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, optionally soy-free, added sugar-free, vegan, plant-based, vegetarian, and top food allergy-friendly.
- 1 (15-ounce) can white cannellini beans, drained and rinsed
- 1 (14-ounce) can artichoke hearts, drained
- ⅓ cup olive oil
- 2 tablespoons finely-chopped fresh chives, divided
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon lemon zest
- 2 cloves garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch cayenne pepper
- Crackers, to serve (Crunchmaster Protein Crackers shown in the picture)
- Preheat your oven to 400ºF.
- 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.