Print Recipe

Sun-dried Tomato Bean Dip with Roasted Artichokes

White bean sundried tomato bean dip, rich, creamy and full of flavor.
Course: Appetizer
Cuisine: Italian
Keyword: appetizer
Servings: 8


  • 1 can white beans rinsed
  • 2 garlic cloves
  • 1/4 cup sundried tomatoes in oil drained
  • 1 tbsp fresh oregano chopped
  • 1 tsp kosher salt
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1/4 cup olive oil
  • 3 tbsp warm water if needed
  • 1 can artichoke hearts drained and dried


  • Add beans, lemon juiceand zest, garlic, and salt to food processor. Slowly drizzle in olive oil while blending on high. Blend until smooth (about a minute).Add sun-dried tomatoes and oregano, and blend for an additional 30 seconds or so until mixed( add water if needed).Serve chilled with an extra drizzle of olive oil if desired.
  • Heat oven 400'F. Place drained and dried artichoke hearts on a baking sheet and roast for 10-15 minutes. Remove from oven and season with salt and pepper. Allow to cool before serving with dip.