Chunky Artichoke-Bean Dip

This is like a cross between a more classic artichoke dip and hummus, and it’s delicious with Crostini or Pita Chips or scooped up with raw vegetables. 

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Hands-on time:
30 minutes
   |   
Total time:
30 minutes
   |   
Makes
2
Cups

Kitchen Gear

Measuring cup
Measuring spoons
Sharp knife (adult needed)
Cutting board
Can opener
Grater
Food processor (adult needed)
or bowl and fork 

Ingredients

1 (15-ounce) can white beans (drained and rinsed)
1 (14-ounce) can artichoke hearts (drained and rinsed)
3 tablespoons olive oil
2 garlic cloves (minced)
1⁄4 cup fresh basil or Italian flat-leaf parsley leaves (chopped)
1⁄4 cup grated parmesan cheese
1 teaspoon dried basil
  Juice and grated zest of one lemon
1⁄4 teaspoon salt
1⁄4 teaspoon black pepper

Instructions

  1. Put all the ingredients in the food processor and process until chunky- smooth. Or, put everything in a bowl and mash with a fork until chunky. Taste the dip. Does it need more lemon? A pinch of salt? If so, then add it, and taste again.
  2. Serve right away, or cover and refrigerate up to 2 days.