5 ingredient artichoke and sun-dried tomato dip makes snack-time and happy hour easier and healthier. Serve this 5 minute, no-cook dip with pita, crackers, or crudités, and it’s a surefire crowd pleaser.
Everyone needs a delicious, dependable dip in their arsenal. Done and done with this one. You could say it’s a cousin to hummus, because we’re keeping the tahini (obviously) but swapping the chickpeas for creamy, nutty cannellini beans. They add a particularly silky texture to the dip, while not masking any of the other ingredients with big bean-y flavor.
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!*
The Mediterranean influence of this dip comes from two of my most reliable pantry staples: jarred artichoke hearts and sun-dried tomatoes—each armed with their own element of bright, briny flavor and sweetness. I love keeping these on hand to effortlessly take salads, spreads, and pasta up a few notches.
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. 
You can prepare this all-purpose dip up to a day ahead, making this appetizer a quick fix for hungry guests. All you need is a blender and some pals to enjoy it with.
And if you end up with leftovers, you can covert the dip into a spread for sandwiches or wraps, or thin it out with extra lemon juice and turn it into salad dressing. Presto!
- 1 cup canned cannellini beans, drained and rinsed
- ¾ cup canned artichoke hearts, drained
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. tahini (such as Soom)
- 1 Tbsp. fresh lemon juice
- ¼ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- ¼ cup oil-packed sun-dried tomatoes, drained
- Combine beans, artichokes, oil, tahini, lemon juice, salt, and pepper in a blender or food processor; blend until smooth. Add up to two tablespoons of water, if needed, until you reach desired consistency. Add tomatoes; pulse until finely chopped and dispersed.
- Pour mixture into a bowl. If desired, garnish with additional chopped sun-dried tomatoes plus a drizzle of the tomato oil, fresh mint, pine nuts, and lemon zest. Serve with pita and/or crudités.
I'm Jamie - A Registered Dietitian, recipe developer, and full-fledged foodie inspiring you to live deliciously. 
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.
Hi Billy—thank you so much!! I hope you give the dip a try! Cheers.