Artichoke and Cannellini Bean Dip

Total Time
Prep 10 mins
Cook 0 mins

Serve with Grissini

Ingredients Nutrition


  1. Place artichoke hearts in a food processor with beans, parmesan and parsley, and process to combine.
  2. Slowly add oil through the feed tube and continue to process until smooth.
  3. Drizzle with extra oil.
Most Helpful

I love marinated artichokes, which I sometimes eat right out of the jar, so this sounded quite tempting to me. Jewelies told me by zmail that she drains the artichokes before processing and so I did, too, but I reserved the marinade and used it in place of the oil. When I started to add the marinade (Step 2), I did so quite gradually and stopped adding as soon as I got to a consistency that seemed to hang together well. Because I happen to love thyme with artichokes, I also added a pinch of thyme. The next time I might add garlic, as I think it would be good with that, also. I did drizzle a small amount of extra virgin olive oil over the dip, just enough to add a hint of the olive flavor. I didn't have grissini (same thing as bread sticks, I believe?), but toasted some pita wedges in the over and used those as dippers. I'd like to try this with bacon flavor crackers as dippers, which I suspect would be quite good.

echo echo May 29, 2007

This is a nice dip! The recipe doesn't say to drain the artichokes but I did. I made it a little healthier by using 1/3 cup of reserved artichoke marinade instead of oil. I think that made it a little tastier also. Then I just topped it with oil and paprika. I used my immersion blender to puree it together. I served it with garlic bagel crisps. Made for 1-2-3 hit wonders.

Engrossed April 17, 2007

I used pecorino romano instead of parmesan. This was a really tasty dip - I ate it on crackers, and also hollowed out some small raw plum tomatoes to filled them with it. However, it was lacking something. It just didn't have much "oomph." I added 1/2 teaspoon of garlic powder and 1 teaspoon of red wine, which helped a little. This is a dish that could be easily doctored up to your liking.

What's Cooking? January 08, 2007