5 Ingredient Artichoke and Sun-Dried Tomato Dip

5 from 5 votes
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Easy White Bean, Artichoke, and Sun-Dried Tomato Dip comes together in just 10 minutes. Serve with grilled bread, pita, and/or crudités for easy entertaining. White bean dip in a bowl topped with sun-dried tomatoes and pine nuts

Easy Artichoke & Sun-Dried Tomato Dip

Everyone needs a delicious, dependable dip in their appetizer arsenal. This one is sure to satisfy, and couldn’t be simpler to make.

You could say it’s a cousin to hummus, because we’re keeping the tahini (obviously) but swapping the chickpeas for creamy cannellini beans. They add a particularly silky texture to the dip without masking any of the other flavors.

Tahini adds an extra layer of nutty depth and unctuous creaminess. I use Soom brand tahini, which always blends beautifully into anything I’m adding it to. *Code dishingouthealth saves you 10% at checkout!*

A piece of grilled bread being dipped into a bowl of artichoke dipThe Mediterranean influence of this dip comes from two of my most reliable pantry staples: jarred artichoke hearts and sun-dried tomatoes. Each is armed with their own element of bright, briny flavor and sweetness.

I love keeping these on hand to effortlessly elevate salads, spreads, and sandwiches.

Ingredient note: Oil-packed sun-dried tomatoes are much more tender than dry-packed varieties. Plus, the oil from the jar adds a flavorful finishing touch to the dip.Creamy bean dip styled in a bowl surrounded by grilled bread for dipping

You can prepare this all-purpose dip up to 3 days ahead, making it perfect for easy entertaining. All you need is a blender or food processor, plus some hungry guests! 

And if you end up with leftovers, you can covert the dip into a spread for sandwiches or wraps. Alternatively, you can thin it out with extra lemon juice and turn it into a salad dressing. 

Make-Ahead and Storage Tips:

  • Make-Ahead: Dip can be made up to 3 days ahead.
  • To Store. Refrigerate dip in an airtight container with plastic pressed over the dip’s surface for 3 days. 

More Easy Dip Recipes to Try:

Baked Feta and Artichoke Dip with Olive Gremolata

Vegan Queso Dip with Green Chiles

Moroccan Baked Feta with Olive TapenadeSun-dried tomato dip with grilled bread on a platter

If you give this sun-dried tomato dip a try, be sure to snap a picture and tag #dishingouthealth on Instagram. Also, follow along on Facebook and Pinterest for the latest recipe updates!

5 from 5 votes

Easy White Bean, Artichoke, and Sun-Dried Tomato Dip

Easy White Bean, Artichoke, and Sun-Dried Tomato Dip comes together in just 10 minutes. Serve with grilled bread, pita, and/or crudités for easy entertaining.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 servings

Equipment

  • Blender or food processor

Ingredients  

  • 1 (15-oz.) can cannellini beans, drained and rinsed
  • 1 cup canned artichoke hearts in water (not brine), drained
  • 3 Tbsp. tahini (such as Soom Foods brand)
  • 1 Tbsp. fresh lemon juice
  • 1 garlic clove (optional)
  • 1/2 tsp. kosher salt
  • 3 to 4 Tbsp. extra-virgin olive oil
  • 1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped
  • freshly ground black pepper
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Instructions 

  • Combine beans, artichokes, tahini, lemon juice, garlic, and salt in a blender or food processor. With blade running, stream in olive oil, and continue blending until mixture is smooth. Remove lid and stir in sun-dried tomatoes and some cracked black pepper (if desired).
  • Pour mixture into a bowl. If desired, garnish with additional chopped sun-dried tomatoes plus a drizzle of the sun-dried tomato oil, fresh mint, pine nuts, and lemon zest. Serve with grilled bread, pita, or crudités.

Notes

*Dip can be made up to 3 days in advance. Refrigerate leftovers in an airtight container.
If you love this recipe, please leave a star rating and review below!

 

 

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7 Comments

  1. Shari says:

    5 stars
    Served at a bridal shower, it was a huge it! Everyone asked for the recipe!

  2. Wendy Rudolph says:

    5 stars
    My go to for an easy healthy dip. Always a hit with guests. Thanks for a fabulous recipe!

  3. Jon says:

    Could you used jarred grilled artichoke hearts?

  4. Kyle says:

    5 stars
    This is my new favorite dip. It packs so much flavor. I’ll be making this the New Year’s Eve.

  5. susan says:

    This is terrific and easy. I added some fresh garlic because I love it and it’s got a little zip. I added a pinch of cayenne too.
    Thanks for a healthy recipe.

  6. Billy says:

    5 stars
    This dip looks absolutely delicious. The pictures are so great! Thank you so much for sharing. Can’t wait to try making this at home.

    1. dishingouthealth says:

      Hi Billy—thank you so much!! I hope you give the dip a try! Cheers.