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Artichoke and white bean dip

By: Pollyanna Coupland
Food producer, delicious.

Published: 26 Jul 24
Updated: 26 Jul 24

This elegant and summery artichoke dip is one of the best things you can whizz up in your blender. Silky smooth, full of creamy flavour and perfect for bread, crisps, boiled potatoes or – and we will hold our hands up to doing this – just eaten with a spoon.

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Easy
August 2024

Test kitchen approved

Serves 4-6
Hands-on time 5 min

Discover more delicious dip recipes.

Nutrition: Per serving (for 6)

Calories: 182kcals
Fat: 12g (3.2g saturated)
Protein: 5.4g
Carbohydrates: 11g (0.1g sugars)
Fibre: 6.2g
Salt: 1g

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Ingredients

280g jar artichokes in oil
400g tin butter beans, drained but liquid reserved
Finely grated zest 1 lemon, plus a squeeze juice
Extra-virgin olive oil to drizzle

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Method

Add the jar of artichokes, oil and all, to a blender with the drained beans and a pinch of salt and pepper. Whizz into a smooth dip, adding splashes of the reserved bean liquid as needed. Finish by stirring in the lemon zest and a squeeze of the juice. Drizzle the top with olive oil to serve.

Recipe from August 2024 Issue

Nutrition

Nutrition: per serving

Calories: 182kcals
Fat: 12g (3.2g saturated)
Protein: 5.4g
Carbohydrates: 11g (0.1g sugars)
Fibre: 6.2g
Salt: 1g

delicious. tips

This dip also works really well as a plant-based pasta sauce – just warm it through in a pan and toss through pasta with a splash of the cooking water. It’s incredibly creamy thanks to the butter beans without any dairy involved.