This Artichoke White Bean Dip is vegan, naturally gluten-free, and comes together in under 15 minutes. White beans, tahini, lemon, and za’atar blend into a creamy, flavorful base, topped with marinated artichokes, fresh parsley, and a pinch of red pepper flakes for just the right kick.
Why you should try this recipe
- Quick and pantry-friendly – Ready in under 15 minutes with mostly shelf-stable ingredients you likely have on hand. For more speedy recipes that don’t compromise on flavor, try my Refreshing Bell Pepper Cucumber Salad and Creamy Peanut Butter Noodles.
- No-fuss prep – Blend the dip in a food processor, assemble in a bowl, and it’s ready to serve—no cooking required. Pair it with Fluffy Greek Flatbread (Pita Bread) and creamy Mutabbal for a perfect mezze spread.
- Vegan and gluten-free – Naturally suited for a wide range of diets. Explore more plant-based crowd-pleasers like Summer Tomato Toasts or Miso-Glazed Eggplant with Ginger to round out your menu.
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The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- White beans – I used canned cannellini beans for their creamy texture and lightly nutty flavor, but navy beans, “great northern” beans, or lima beans are excellent alternatives. Their starchiness lends a luscious creaminess, making this dip a perfect alternative to traditional hummus.
- Lemon – Choose perfumed, preferably organic lemons since you’ll use both zest and juice. The lemon brightens the dip and helps keep it light and creamy for days by preventing oxidation.
- Marinated artichokes – Be sure you’re reaching for the jarred variety, packed in extra-virgin olive oil for richness and depth. Don’t mistake them for the canned artichokes, which are typically water-packed and not what we want here.
- Chili flakes (optional) – I love Marash or Aleppo pepper flakes for their mild heat and smoky notes, but any chili flakes you have will add a nice kick. Looking for new ways to use them? Try our Çılbır (Turkish Eggs with Chili Butter) or Red Pepper Pasta with Ricotta.
Love legume dips? Check out my Lemon Hummus!
How to make Artichoke White Bean Dip?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. Rinse the beans – Drain the canned white beans and rinse thoroughly under cold running water to remove any metallic taste. Let them drain well: this helps keep the dip light and fresh.
Step 2. Blend the dip – In a food processor, combine the rinsed beans with the crushed garlic, tahini, lemon zest, lemon juice, extra-virgin olive oil, za’atar, salt, and black pepper. Blend for about 5 minutes, slowly adding 3 tablespoons of iced water until the dip is silky and ultra creamy.
Step 3. Plate the dip – Spoon the dip into a shallow serving bowl. Use the back of a spoon to create soft swirls and crevices—perfect for catching drizzles of olive oil and bits of seasoning.
Step 4. Top and finish. Drain the marinated artichokes (reserve the oil for salad dressings!). If they’re large, cut them in half. Nestle them on top of the dip, drizzle with extra-virgin olive oil, and finish with chopped flat-leaf parsley, chili flakes, and a final dusting of za’atar.
Nim Keys – Useful Artichoke White Bean Tips
- Rinse the beans thoroughly – The liquid in canned beans can taste metallic and slightly sour. A quick rinse under cold water clears all that away, letting the sweet, nutty flavor of the beans shine. It’s a small step, but it makes the dip taste fresh, not tinny.
- Add iced water for creaminess – This little trick makes all the difference. A few tablespoons of icy water help emulsify the tahini and olive oil, transforming the dip into something almost whipped. The cold tightens the fats just enough to create that dreamy, airy texture you want in a bean dip.
- Cut the artichokes if needed – If this is going on a mezze table, you can leave the artichoke hearts whole—people will cut into them as they like. But if you’re serving this as a passed appetizer or centerpiece snack, slice them up first. It keeps things neat and no one has to wrestle with their pita.
Wine Pairing🍷
PINOT GRIGIO
Reach for a Pinot Grigio with lively acidity and clean citrus notes. It complements the creamy dip without overwhelming it, and plays especially well with the brightness of lemon zest and the savory edge of za’atar. The wine’s freshness also highlights the olive oil–marinated artichokes beautifully.
Wine Appellation Suggestion:
Pinot Grigio from Alto Adige (Italy)
Recipe FAQs
Absolutely. The dip itself can be made a day or two in advance and kept chilled in the fridge. For the freshest flavor and texture, wait to add the toppings: artichokes, olive oil, parsley, and spices until just before serving.
This creamy, flavorful dip shines in a mezze spread. Pair it with Muhammara, Pearl Couscous Salad with Halloumi & Mint, and a warm pile of fluffy Greek flatbread (Pita bread) to scoop up every last bit.
Transfer any leftovers to an airtight container and refrigerate for up to 3 days. Give it a quick stir before serving, and refresh with a drizzle of olive oil if it looks a little tight.
If you tried this Artichoke White Bean Dip or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!
Artichoke White Bean Dip (With Whole Marinated Artichoke Hearts)
PRINT SAVEINGREDIENTS
For the white bean dip
- 14 ounce (400 g) can of cannellini beans (or any white beans of your choosing)
- 1 small clove of garlic (grated)
- 2 tablespoons (30 g) tahini
- the zest of one lemon (about 1 tablespoon)
- 2 tablespoons (30 ml) lemon juice (freshly juiced)
- 1 tablespoon (15 ml) extra-virgin olive oil (plus more to serve)
- 2 teaspoons (5 g) za'atar (plus more to serve)
- ½ teaspoon kosher salt
- ⅛ teaspoon pepper
- 3 tablespoons (45 ml) iced water
To garnish
- 10 ounce (280 g) jar of marinated artichoke hearts
- flat-leaf parsley (chopped, to serve)
- crushed red chili flakes (Aleppo pepper, Marash pepper, or your favorites chili flakes – paprika works too)
INSTRUCTIONS
- Rinse the beans – Drain the canned white beans and rinse thoroughly under cold running water to remove any metallic taste. Let them drain well: this helps keep the dip light and fresh.
- Blend the dip – In a food processor, combine the rinsed beans with the crushed garlic, tahini, lemon zest, lemon juice, extra-virgin olive oil, za’atar, salt, and black pepper. Blend for about 5 minutes, slowly adding 3 tablespoons of iced water until the dip is silky and ultra creamy.
- Plate the dip – Spoon the dip into a shallow serving bowl. Use the back of a spoon to create soft swirls and crevices—perfect for catching drizzles of olive oil and bits of seasoning.
- Top and finish. Drain the marinated artichokes (reserve the oil for salad dressings!). If they’re large, cut them in half. Nestle them on top of the dip, drizzle with extra-virgin olive oil, and finish with chopped flat-leaf parsley, chili flakes, and a final dusting of za’atar. Enjoy!
NOTES
- Rinse the beans thoroughly – The liquid in canned beans can taste metallic and slightly sour. A quick rinse under cold water clears all that away, letting the sweet, nutty flavor of the beans shine. It’s a small step, but it makes the dip taste fresh, not tinny.
- Add iced water for creaminess – This little trick makes all the difference. A few tablespoons of icy water help emulsify the tahini and olive oil, transforming the dip into something almost whipped. The cold tightens the fats just enough to create that dreamy, airy texture you want in a bean dip.
- Cut the artichokes if needed – If this is going on a mezze table, you can leave the artichoke hearts whole—people will cut into them as they like. But if you’re serving this as a passed appetizer or centerpiece snack, slice them up first. It keeps things neat and no one has to wrestle with their pita.
I whipped this up in minutes and it was a hit. Creamy, tangy, and the artichoke topping is just perfect.
How lovely to hear 🙂 I’m thrilled you enjoyed the recipe, Jenny, and thank you for the great review!
I made this as an appetizer with friends. They loved it!!
Woohoo! Very happy to hear Erica 🙂
So creamy and flavorful, this recipe was a hit. Thank you for sharing!
Thank you for your kind words Lina! So glad you liked it!