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
Units
Scale
- 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.