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5 Ingredient Artichoke and Sun-Dried Tomato Dip

5 Ingredient Artichoke and Sun-Dried Tomato Dip

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.
Course Appetizer
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 servings


  • 1 cup canned cannellini beans drained and rinsed
  • 3/4 cup canned artichoke hearts drained
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. tahini such as Soom
  • 1 Tbsp. fresh lemon juice
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 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.