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Chunky Artichoke-Bean Dip



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. 
Prep Time 30 minutes
Total Time 30 minutes
Servings 2 Cups

kitchen gear

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


  • 1 (15-ounce) can white beans
  • 1 (14-ounce) can artichoke hearts
  • 3 tablespoons 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


  • 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.
  • Serve right away, or cover and refrigerate up to 2 days. 
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