Name: Parmesan, White Bean + Artichoke Dip Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: 1 (15 oz) can roasted artichokes, drained (or store-bought marinated artichokes, drained); 1 (15 oz) can white cannellini beans, rinsed and drained; 1/2 lemon, juiced and zested (about 1 Tbsp juice); 2 Tbsp olive oil; 2 tsp fresh thyme leaves; 2 tsp fresh oregano leaves; 2 tsp fresh basil leaves; 1/4 tsp salt; Black pepper, to taste; 2 cloves garlic, minced; 1/2 cup Italian cheese blend (such as Trader Joe’s Quattro Formaggio)

Jump to Recipe· 4.3 from 7 reviews

There is something truly irresistible about this Parmesan, White Bean + Artichoke Dip Recipe that makes it a fast favorite for gatherings or a cozy night in. It blends the creamy richness of cannellini beans with the savory tang of artichokes, all brightened by fresh herbs and a touch of lemon zest. The smooth Parmesan and Italian cheese elevate every bite, making it both comforting and sophisticated. Whether you’re a dip connoisseur or just looking for an easy yet impressive appetizer, this recipe is your new go-to for effortless deliciousness.

Ingredients You’ll Need

The image shows four parts of a cooking process. The top left is a close-up of fresh artichokes halved, showing layers of light green and cream leaves with purple tips, placed on a dark surface. The top right shows the artichoke halves arranged in a white dish with green sprigs of rosemary on top, all laid on a white marbled surface. The bottom left shows a glass bowl with artichoke hearts mixed with white beans, fresh green herbs, and a dollop of green paste. The bottom right shows a close-up of a creamy mixture in a glass bowl with shredded light yellow cheese on top, ready to be blended. Photo taken with an iphone --ar 4:5 --v 7

Simple ingredients often make the best dishes, and this Parmesan, White Bean + Artichoke Dip Recipe is no exception. Each component plays a key role in building layers of flavor and creamy texture, resulting in a dip that’s anything but ordinary.

Roasted Artichokes (15oz, drained): Adds a tender, slightly tangy base essential for that classic artichoke flavor.
White Cannellini Beans (15oz can, rinsed and drained): Offers a creamy texture and subtle nuttiness to balance the herbs.
Lemon (1/2, juiced and zested): Provides a bright citrus zing that lifts the whole dip.
Olive Oil (2 Tbsp): Brings richness and helps blend the ingredients smoothly.
Fresh Thyme (2 tsp): Introduces an earthy, aromatic layer of flavor.
Fresh Oregano (2 tsp): Adds a slightly peppery, herbal note that complements the beans.
Fresh Basil (2 tsp): Offers sweet, fresh brightness for a flavorful punch.
Salt (1/4 tsp): Enhances all the natural flavors beautifully.
Black Pepper (to taste): Adds mild heat and depth.
Garlic (2 cloves, minced): Delivers a subtle, savory warmth that ties everything together.
Italian Cheese Blend (1/2 cup, such as Trader Joe’s Quattro Formaggio): Provides creamy cheesy goodness and is the star Parmesan highlight in this recipe.

How to Make Parmesan, White Bean + Artichoke Dip Recipe

Step 1: Combine the Main Ingredients

Start by placing the roasted artichoke hearts, white beans, lemon juice and zest, olive oil, thyme, basil, salt, and pepper into a 7-cup food processor or blender. Pulse everything until it’s well combined but still retains a slight texture. This stage builds the foundation of your dip with fresh and vibrant flavors that harmonize perfectly.

Step 2: Add the Cheese

Next, add the Italian cheese blend, making sure to include that lovely Parmesan element, then pulse again until the mixture becomes smooth and creamy. This step enriches the dip, making it irresistibly silky and cheesy without overpowering the lighter notes.

Step 3: Chill and Store

Transfer your dip to a serving or storage bowl, cover it tightly, and refrigerate for up to two days before serving. Chilling allows the flavors to mingle and deepen, resulting in an even tastier experience.

Step 4: Serve Chilled

This Parmesan, White Bean + Artichoke Dip Recipe is best served cold, making it super simple to prepare ahead of time for guests or a special snack.

How to Serve Parmesan, White Bean + Artichoke Dip Recipe

A round white wheel of soft cheese fills a black cast iron pan, topped with a thick, dark brown caramelized onion layer that covers the center and spreads slightly outward. Around the cheese, small browned nuts or seeds add texture and contrast. A sprig of green thyme rests on the side of the cheese for a fresh touch. The pan sits on a white marbled surface with pieces of light brown toasted flatbread nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Consider topping your dip with a sprinkle of freshly chopped basil or thyme for a pop of color and fresh aroma. A drizzle of high-quality olive oil or a light dusting of extra Parmesan can elevate the presentation and add enticing richness just before serving.

Side Dishes

This dip pairs beautifully with warm, crusty bread, artisan crackers, or colorful vegetable sticks like crunchy carrots and bell peppers. It’s a versatile companion, perfect for a variety of snacking or party platters.

Creative Ways to Present

To impress friends, spoon the dip into a hollowed-out bread bowl or use individual small bowls for personalized servings. Layering it on crostini with a slice of sun-dried tomato or a roasted red pepper strip adds extra flair and flavor contrast that everyone will love.

Make Ahead and Storage

Storing Leftovers

Leftover Parmesan, White Bean + Artichoke Dip Recipe keeps well in an airtight container in the refrigerator for up to two days. The flavors actually develop more depth after resting, so don’t hesitate to make it ahead!

Freezing

While freezing is possible, the texture may slightly change due to the beans and cheese. If you freeze it, use a freezer-safe container and consume within one month. Thaw overnight in the refrigerator for the best results.

Reheating

This dip is intended to be served chilled, but if you prefer it warm, gently heat it in a saucepan over low heat, stirring frequently to prevent sticking. Add a splash of olive oil or water if needed to maintain creaminess.

FAQs

Can I use canned marinated artichokes instead of roasted?

Absolutely! Canned marinated artichokes work wonderfully. Just be sure to drain them well to avoid excess moisture, which can affect the dip’s texture.

Is it possible to make this dip vegan?

Yes, substitute the cheese with a vegan parmesan alternative or nutritional yeast and ensure the olive oil is your preferred brand. The flavor will be slightly different but still delicious.

How long does this dip last once made?

Stored properly in the refrigerator, the dip maintains its best quality for up to two days. Beyond that, the texture and flavors might start to degrade.

Can I add other herbs or spices?

Definitely! Feel free to experiment with rosemary, parsley, or even a pinch of smoked paprika to add a unique twist personalized to your liking.

What can I use if I don’t have a food processor?

A sturdy blender works fine, but if neither is available, finely mashing the beans and artichokes with a fork and mixing by hand will create a chunkier, rustic version of the dip.

Final Thoughts

This Parmesan, White Bean + Artichoke Dip Recipe is one of those magical dishes that feels both fancy and effortlessly simple. Rich, fresh, and utterly addictive, it’s the kind of dip that will quickly earn a permanent spot in your recipe rotation. So make some soon, gather your favorite dippers, and enjoy every creamy, herby bite with friends or family.

Molly

Parmesan, White Bean + Artichoke Dip Recipe

Ingredients You’ll Need