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   |    Total time: 30   |    Makes: 2 Cups


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


1 (15-ounce) can white beans
1 (14-ounce) can artichoke hearts
3 tablespoon olive oil
2 garlic cloves, peeled and 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


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  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.