Creamy Artichoke and Sun-Dried Tomato Dip
A quick 10-minute Mediterranean dip made with cannellini beans, artichoke hearts, tahini, and sun-dried tomatoes. Creamy, flavorful, and perfect for any gathering.
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
Make ahead: This dip can be made up to 3 days in advance. Store covered in the fridge. The flavors improve with time, peaking on day two.
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.
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.