Artichoke and Cannellini Dip

Artichoke and Cannellini Dip


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Beans are the magic ingredient in this tasty artichoke dip. It makes an appealing starter and is an excellent choice for year-round entertaining as well. Try it with Wholemeal pita crisps (recipe on this website) or a selection of fresh vegetable sticks.

Patsy Jamieson, Diane Temple

Serves: 8 

  • 400g can cannellini beans, drained and rinsed
  • 170g jar marinated artichoke hearts, drained (but keep 2 teaspoons liquid)
  • 2 garlic cloves, chopped
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon freshly grated lemon zest
  • freshly ground black pepper to taste

Preparation:10min  ›  Ready in:10min 

  1. Place the beans, artichoke hearts, garlic, thyme, lemon zest, black pepper and 2 teaspoons liquid from artichokes in a food processor. Process until smooth, stopping to scrape down the sides of the workbowl once or twice. Transfer to a serving bowl.

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