This Parmesan, white bean, and artichoke dip is a creamy and flavorful appetizer that’s perfect for parties, game days, or any gathering. The combination of tender white beans, tangy artichokes, and rich Parmesan creates a savory dip that pairs beautifully with crackers, veggies, or toasted bread.
Why You’ll Love This Recipe
- Creamy and satisfying: The white beans add a smooth texture while the Parmesan enhances the flavor.
- Easy to make: Ready in just 20 minutes with simple pantry ingredients.
- Versatile: Perfect as a dip, a spread, or even a pasta sauce.
- Crowd-pleaser: A sophisticated yet approachable appetizer for any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
- 1/2 cup grated Parmesan cheese (plus extra for garnish)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon lemon juice
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
Directions
- Preheat the oven: If baking, preheat your oven to 375°F (190°C).
- Blend the base: In a food processor, combine the white beans, artichoke hearts, Parmesan cheese, olive oil, garlic, lemon juice, red pepper flakes (if using), salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.
- Transfer to a baking dish: Spread the mixture into an oven-safe dish if you plan to serve it warm.
- Optional baking step: Bake for 15–20 minutes until the dip is bubbly and golden on top.
- Serve: Garnish with fresh parsley or chives and additional Parmesan. Serve warm or at room temperature with crackers, toasted bread, or fresh vegetables.
Servings and Timing
- Servings: 6–8 as an appetizer
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes (if baking)
Variations
- Cheesy upgrade: Add shredded mozzarella or Gruyère for an extra gooey texture.
- Herbaceous twist: Mix in fresh thyme, rosemary, or basil for added flavor.
- Spicy version: Increase the red pepper flakes or drizzle with hot sauce before serving.
- Vegan option: Substitute nutritional yeast for Parmesan and use dairy-free cheese.
- Rustic texture: Mash the ingredients manually for a chunkier dip.
Storage and Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 10 minutes or until warmed through.
FAQs
Can I use fresh artichokes?
Yes, fresh artichokes can be steamed, trimmed, and chopped before adding to the dip.
What type of white beans should I use?
Cannellini beans are ideal for their creamy texture, but great northern beans also work well.
Do I have to bake the dip?
No, it’s delicious served cold or at room temperature as well. Baking adds a warm, golden crust for a different experience.
Can I make this dip ahead of time?
Yes, prepare the dip up to 1 day in advance. Cover and refrigerate until ready to bake or serve.
Is this dip gluten-free?
Yes, the dip itself is gluten-free. Pair it with gluten-free crackers or bread if needed.
How can I make it lower in fat?
Use low-fat Parmesan and reduce the olive oil slightly. You can also add a bit of Greek yogurt for creaminess.
What pairs well with this dip?
Serve with crostini, pita chips, carrot sticks, celery, or bell pepper slices.
Can I freeze this dip?
Freezing isn’t recommended as the texture may change upon thawing.
How do I enhance the flavor?
A drizzle of truffle oil, a pinch of smoked paprika, or some sun-dried tomatoes can elevate the dip’s flavor.
Can this be served as a main dish?
Yes! Toss the dip with cooked pasta or spread it on a sandwich for a delicious twist.
Conclusion
The Parmesan, white bean, and artichoke dip is a simple yet flavorful appetizer that’s versatile, satisfying, and sure to be a hit at any gathering. Whether served warm and bubbly or cool and creamy, this dip is perfect for any occasion. Try it today and enjoy the irresistible combination of flavors!
Print
Parmesan, White Bean, and Artichoke Dip
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Mediterranean-Inspired
Description
This creamy and savory dip is the perfect appetizer for any gathering! Made with white beans, artichoke hearts, and a generous amount of Parmesan, it’s rich, flavorful, and pairs beautifully with crackers, bread, or fresh veggies. Quick and easy to make, this warm dip is always a crowd-pleaser.
Ingredients
- 1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
- 1/2 cup grated Parmesan cheese (plus more for topping)
- 1/4 cup cream cheese, softened
- 1/4 cup sour cream (or Greek yogurt)
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- 1 tsp dried Italian seasoning
- Salt and pepper, to taste
- 2 tbsp olive oil
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Blend the Base:
- In a food processor, combine the white beans, artichoke hearts, Parmesan cheese, cream cheese, sour cream, garlic, lemon juice, Italian seasoning, salt, and pepper. Pulse until smooth and creamy.
- Adjust Seasoning:
- Taste and adjust the seasoning with additional salt, pepper, or lemon juice as needed.
- Transfer to Baking Dish:
- Spread the mixture into a small oven-safe dish or skillet. Drizzle the top with olive oil and sprinkle with additional Parmesan cheese.
- Bake the Dip:
- Bake for 20–25 minutes, or until the dip is bubbly and lightly golden on top.
- Garnish and Serve:
- Remove from the oven, sprinkle with fresh parsley if desired, and serve warm with crackers, bread, or fresh vegetables.
Notes
- For a spicier version, add a pinch of red pepper flakes to the mixture before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.