Listen, I’m always hunting for appetizers that taste amazing but don’t eat up my whole afternoon.
This creamy artichoke and sun-dried tomato dip? It’s exactly that.
I’ve been making this for years now. Whenever I need something that looks impressive but takes basically no time at all. We’re talking a handful of ingredients and ten minutes. That’s it.
Here’s what I love most about it.
The simplicity.
Cannellini beans are the base here, and they create this incredibly smooth texture. Way lighter than those heavy cream cheese dips everyone makes. They just blend up so silky. Every bite feels rich without being too much.
Now, tahini might seem like an odd addition.
But trust me on this one.
It adds this nutty richness that doesn’t weigh you down. The way it brings everything together is pretty magical. That creamy consistency everyone goes crazy for? That’s the tahini working its magic.
Artichoke hearts bring tanginess and this tender texture that feels fancy. But here’s the thing – they require zero prep work. Just drain them. Toss them in your food processor. Done.
The real star?
Sun-dried tomatoes.
Their concentrated sweetness creates these little pockets of intense flavor throughout the dip. I always go for the oil-packed kind. They’re softer and way more flavorful than those dried-out ones you find in bags.
This comes together faster than ordering takeout. Seriously.
Blend the beans, artichokes, tahini, lemon juice, and seasonings until smooth. Then fold in the chopped sun-dried tomatoes. That’s when you get those amazing bursts of flavor in every scoop.
I make this for game nights. I make it for dinner parties. It works for everything.
Serve it with crusty bread, crackers, or fresh veggies. Whatever you’ve got.
The Mediterranean vibes make it feel special. But it’s so simple that guests are always shocked when I tell them the recipe. They think I spent hours on it.
I didn’t.
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Cannellini beans | 1 (15-oz.) can | Drained and rinsed thoroughly |
| Artichoke hearts | 1 cup | Canned in water, not brine, drained |
| Tahini | 3 Tbsp. | Well-stirred before measuring |
| Fresh lemon juice | 1 Tbsp. | About half a lemon |
| Garlic clove | 1 | Optional, adds sharpness |
| Kosher salt | 1/2 tsp. | Adjust to taste |
| Extra-virgin olive oil | 3 to 4 Tbsp. | Stream in while blending |
| Sun-dried tomatoes | 1/4 cup | Oil-packed, drained and finely chopped |
| Black pepper | To taste | Freshly ground preferred |
Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes
Servings: 8 servings | Difficulty: Easy
Okay, let’s talk technique.
There isn’t much.
Start by draining your cannellini beans in a colander. Give them a good rinse under cold water. This gets rid of that weird starchy liquid and any metallic taste from the can.
Same deal with the artichoke hearts. Drain them completely.
If they seem super wet, pat them dry with a paper towel. Too much liquid will make your dip runny instead of thick and creamy. And nobody wants a runny dip.
Throw the beans, artichokes, tahini, lemon juice, and salt into your food processor or blender.
Garlic?
Totally optional. I toss it in when I want a sharper flavor. Sometimes I skip it completely for something milder.
Turn your blender to medium speed. Here’s the important part – while it’s running, slowly drizzle in the olive oil through that little feed tube on top.
This isn’t just for fun.
It helps emulsify the oil into the mixture. That’s what gives you that restaurant-quality smoothness. The kind that makes people ask if you went to culinary school.
Keep processing until everything is completely smooth. You might need to stop once or twice to scrape down the sides. No big deal.
The mixture should be thick. But spreadable.
Transfer everything to a bowl. Now comes my favorite part – folding in those chopped sun-dried tomatoes. I chop mine pretty fine so they spread evenly throughout. Nobody wants one bite with all the tomatoes and another with none.
Add some freshly ground black pepper. Just a few grinds for a subtle kick.
Taste it now.
Need more salt? Add a pinch. Want it brighter? Squeeze in more lemon. This is your dip.
For presentation, I like to drizzle a little olive oil over the top. Makes it shine. Then I sprinkle on some extra chopped sun-dried tomatoes.
Fresh herbs work great too. Basil or parsley add that pop of green color.
The texture should be creamy enough to scoop easily. But thick enough that it actually clings to your chip or veggie. If it seems too thick, just thin it out with a tablespoon of water or more olive oil.
Here’s my secret.
I always make this at least an hour before serving. Sometimes even the night before.
Chilling lets all those flavors meld together. It’s like they have a little party in your fridge. The dip genuinely tastes better after it’s had time to rest.
When you’re ready to serve, bring out the warm pita bread. Toasted baguette slices. An assortment of fresh vegetables. Cucumber rounds, bell pepper strips, carrot sticks – they all work.
But here’s where it gets interesting.
This dip is way more versatile than just an appetizer. I’ve used it in so many ways:
- Spread on sandwiches instead of mayo
- As a pizza base (yes, really)
- Thinned out with lemon juice as a salad dressing
- Dolloped on grain bowls
The possibilities are endless.
Storage is super easy.
Press plastic wrap directly onto the surface of the dip. Right on top. Then seal your container.
This prevents it from developing that weird skin. And it keeps the dip from absorbing other flavors from your fridge.
It keeps for up to three days. Actually, day two is when it peaks. All the flavors have fully developed by then. Just give it a good stir before serving again.
Need to feed a crowd?
Double it. Triple it. This recipe scales up perfectly. I’ve made quadruple batches for parties and never had a single issue.
Frequently Asked Questions
Can I use a different type of bean?
Absolutely.
Great northern beans work great. Navy beans too. They both have similar creamy textures when you blend them up.
Want something different? Try chickpeas. You’ll get more of a traditional hummus vibe. Still delicious. Just a slightly different character.
What if I don’t have tahini?
No tahini? No problem.
Cashew butter or almond butter make solid substitutes. The flavor shifts a bit, but it’s still tasty.
Need a nut-free option? Use extra olive oil instead. Add a splash more lemon juice to keep that creamy consistency. It won’t be quite the same, but it’ll work.
Can I make this ahead of time?
This dip was made for advance prep.
Make it up to three days before you need it. Store it covered in the fridge. The flavors actually get better with time. Like I mentioned earlier, day two is peak flavor territory.
Just remember to let it sit at room temperature for about fifteen minutes before serving. It’s way easier to scoop that way.
How can I make this dip thinner for use as a dressing?
Easy fix.
Add extra lemon juice, olive oil, or just plain water. Start with one tablespoon at a time. Blend after each addition until you hit your desired consistency.
For salad dressing specifically? I usually add about three tablespoons of liquid total. That thins it out just right.
What’s the best way to serve this dip?
My personal favorites:
- Warm grilled bread
- Toasted pita chips
- Fresh bell peppers
- Cherry tomatoes
- Celery sticks
But honestly? Use it however you want. As a spread for wraps and sandwiches. Dolloped onto grain bowls. There’s no wrong answer here.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Press that plastic wrap directly onto the surface before you seal it up. This prevents oxidation.
The dip will thicken up a bit when it’s cold. That’s normal.
Just stir it well before serving. Or let it come to room temperature for about twenty minutes. Either way works.
Look, this artichoke and sun-dried tomato dip proves something important.
Simple ingredients can create something truly special.
It’s one of those recipes I come back to again and again. It never lets me down. Whether I’m entertaining a crowd or just want a flavorful snack for myself, this dip delivers.
Every. Single. Time.
Creamy Artichoke and Sun-Dried Tomato Dip
Ingredients
- 1 15-oz. can cannellini beans, drained and rinsed thoroughly
- 1 cup artichoke hearts canned in water (not brine), drained
- 3 Tbsp. tahini well-stirred before measuring
- 1 Tbsp. fresh lemon juice about half a lemon
- 1 garlic clove optional, adds sharpness
- 1/2 tsp. kosher salt adjust to taste
- 3 to 4 Tbsp. extra-virgin olive oil
- 1/4 cup sun-dried tomatoes oil-packed, drained and finely chopped
- Black pepper to taste freshly ground preferred
Instructions
- Prepare the beans and artichokes: Drain the cannellini beans in a colander and rinse thoroughly under cold water. Drain the artichoke hearts completely. If they seem wet, pat dry with a paper towel.
- Blend the base: Add the beans, artichoke hearts, tahini, lemon juice, garlic (if using), and salt to a food processor or blender.
- Emulsify with olive oil: Turn the blender to medium speed. While running, slowly drizzle the olive oil through the feed tube. This creates a smooth, restaurant-quality texture.
- Process until smooth: Continue blending until completely smooth, stopping once or twice to scrape down the sides. The mixture should be thick but spreadable.
- Add sun-dried tomatoes: Transfer the mixture to a bowl. Fold in the finely chopped sun-dried tomatoes, distributing them evenly throughout.
- Season and adjust: Add freshly ground black pepper. Taste and adjust seasoning with more salt or lemon juice if needed.
- Chill and serve: For best flavor, refrigerate for at least 1 hour before serving. Drizzle with olive oil and garnish with extra sun-dried tomatoes and fresh herbs if desired. Serve with pita bread, crackers, or fresh vegetables.
Notes
Storage: Store in an airtight container with plastic wrap pressed directly onto the surface to prevent oxidation. Keeps for up to 3 days refrigerated.
Bean substitutions: Great northern beans or navy beans work well. Chickpeas create a more traditional hummus-like texture.
No tahini? Substitute with cashew butter or almond butter. For a nut-free option, use extra olive oil and add more lemon juice.
Thinner consistency: Add extra lemon juice, olive oil, or water (1 tablespoon at a time) to thin for use as a salad dressing.
Serving suggestions: Serve with warm grilled bread, toasted pita chips, bell peppers, cherry tomatoes, celery sticks, or use as a spread for sandwiches and wraps.
Scaling: This recipe doubles or triples easily for larger gatherings.
