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.
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
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.