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. 
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!*
The 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.
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 Tapenade
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!
Easy White Bean, Artichoke, and Sun-Dried Tomato Dip
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
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
Could you used jarred grilled artichoke hearts?
This is my new favorite dip. It packs so much flavor. I’ll be making this the New Year’s Eve.
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.
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.