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Parmesan, White Bean and Artichoke Dip

November 16, 2021 (Last updated November 26, 2023) · Nicole Triebe

My Parmesan, White Bean and Aritchoke Dip is new twist on the standard artichoke dip! With the addition of white beans and a blend of cheeses, this Is the BEST Artichoke Dip Recipe, And The Ultimate Dip For Any Get Together!

I love making all kinds of appetizers at our house.  They’re easy, and perfect for parties, gatherings, and holidays! We always spend New Year’s Eve at home and plan a nice dinner with friends, and of course have to start the night out by putting together a ton of appetizer recipes to enjoy.   I wanted to share the best artichoke dip and one of my favorites with you today. It’s for this Parmesan Artichoke + White Bean Dip! Ever since I can remember, artichoke dip has been one of my favorite appetizers, and it’s one we often get when we got out to eat.

Why we love this Parmesan Artichoke and White Bean Dip

This is a slight twist on the standard spinach and artichoke dip recipe, and a little healthier for you! If you use canned or jarred artichoke hearts, it takes less than 10 minutes to put together!

whole Artichokes cut in half on wood cutting board

Ingredients to make this artichoke dip

Artichoke hearts

These can be jarred or roasted fresh! Buying jarred or canned is just fine, and will save you lots of time! Artichoke hearts are low in fat, high in fiber, and loaded with vitamins and minerals like vitamin C, vitamin K, folate, phosphorus, and magnesium! Artichokes are also packed with antioxidants; they’re number 7 on the USDA’s top 20 antioxidant-rich foods list!  Who knew? 

White beans

You can use northern beans or cannellini beans for this artichoke dip. These beans have a nutty, earthy flavor. They’re in the canned vegetable aisle at your local grocery store!


I’m a big garlic fan so I like this dip a little on the stronger garlic side. As that viral meme says, measure the garlic with your heart! If you like it more mild, cut back on the amount of garlic in this dip.


I love using both lemon juice and zest in this dip. The lemon zest gives it a nice fresh punch of flavor!

Italian Cheese Blend

Trader Joes has an Italian cheese bland that is incredible on pizzas, lasagna, and in this artichoke dip! It’s a blend of Parmesan, Asiago, Fontina and Provolone. I love using this cheese blend in this artichoke dip, but if you don’t have a Trader Joe’s near you, feel free to use a blend of parmesan and asiago or fontina.


A blend of fresh Thyme, Oregano and Basil are used but if only dried herbs are on hand, use 1/3 of what the recipe calls for. Because dried herbs are often more potent and concentrated than fresh herbs, you need less.

How do you prepare artichoke hearts?

If you choose to roast your own artichoke hearts for this dip, here’s the step by step process for preparing artichoke hearts:

  1. Start by  removing the tough outer leaves close to the stem. It’s easiest to use your hands to do this.  Work around the artichoke, snapping off the outermost leaves, until you reach the leaves that are almost completely yellow and feel softer than the outer ones.
  2. Use your paring knife to trim off the green outer skin around the base of the artichoke, including the stem. The stem is actually an extension of the artichoke heart and super yummy. Finish by cleaning up all the broken edges left from snapping off the outer leaves and cutting a half-inch or from the end of the stem. Rub the outside with your lemon to keep it from browning.
  3. Cut off the top inch the artichoke. This will remove all the pointy tops and any remaining green, leaving behind only yellow leaves. The “choke” of the artichoke is that bundle of silky white and purple leaves you see in the middle. Below those leaves is a bed of hairy-looking fibers. Remove the heart entirely, and when you’re finished, rub the outside with the lemon to keep it from browning so quickly.
  4. On a rimmed baking sheet, toss the artichokes and 3 cloves garlic with 2 Tbs. oil and 1/2 tsp. salt, spread in a single layer, and roast until the artichokes are golden on the bottom, about 20 minutes. Flip and roast until golden brown in places, 5 to 7 minutes.

Step By Step Instructions To Make This Recipe

step by step photos of making artichoke dip
  1. If you’re roasting artichokes at home, follow the instructions above.
  2. Place artichoke hearts, white beans, lemon juice and zest, olive oil, thyme, basil, salt and pepper into a 7-cup food processor or blender; pulse until well-combined; add cheese and pulse until smooth.
  3. Transfer to a serving or storing bowl; cover and refrigerate up to two days in advance of serving.
  4. Serve chilled.

Tips for making the best artichoke dip

  • Make it the day before! The best part about this Parmesan Artichoke Dip is it tastes better the next day! So prep this the night before (or two even) and let those flavors marinade overnight. Store in an airtight container and you’re all set!
  • Use fresh lemons! Lemon zest makes a huge difference in this dip, so buy whole lemons and zest it with a microplane or zester.

Hope you enjoy!

artichoke dip in bowl on plate with grilled baguette slices surrounding.

Additional recipes to try

Need more appetizer ideas? These four starters are a mouthwatering way to start your night!

Sweet corn arancini – Cheese stuffed Italian rice balls rolled in breadcrumbs and fried to golden brown perfection!

Asparagus and Prosciutto Crostini – this little toast is the perfect bite for your guests!

Whipped Feta Dip with Sundried Tomato – Savor the flavors of the Mediterranean with this creamy whipped feta dip with sun dried tomato.

Baked Brie with Balsamic Onion Jam – creamy brie with sweet balsamic onion jam is the perfect cheesy flavor combo!

You can also FOLLOW ME on INSTAGRAMPINTEREST, and FACEBOOK for more great recipes!

Thanks for reading! If you make this recipe please come back and let me know how you like it by leaving a rating and review. 

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Parmesan, White Bean + Artichoke Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Nicole Triebe
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 20 minutes
  • Yield: 68 side servings 1x
  • Category: Appetizer
  • Method: Bake
  • Cuisine: American


  • 1 15oz roasted Artichokes (or store bought marinated, drained)
  • 1 15oz can White Cannellini Beans (rinsed & drained)
  • 1/2 Lemon, juiced and zested (1 Tbsp juiced)
  • 2 Tbsp Olive Oil
  • 2 tsp fresh Thyme
  • 2 tsp fresh Oregano
  • 2 tsp fresh Basil
  • 1/4 tsp Salt
  • Black Pepper (to taste)
  • 2 cloves garlic, minced
  • 1/2 cup Trader Joes Quattro Formaggio, or any Italian cheese blend


  1. Place artichoke hearts, white beans, lemon juice and zest, olive oil, thyme, basil, salt and pepper into a 7-cup food processor or blender; pulse until well-combined; add cheese and pulse until smooth.
  2. Transfer to a serving or storing bowl; cover and refrigerate up to two days in advance of serving.
  3. Serve chilled.

Want to pin this for later? Click on the image below!

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  • Reply Julia October 18, 2018 at 1:07 pm

    What a delicious looking dip, Nicole! Can’t wait to give it a go myself :).

  • Reply Lauren Vavala @ DeliciousLittleBites October 18, 2018 at 1:29 pm

    This sounds delish! I have been on such an artichoke kick lately – what a great way to use it!

  • Reply Jacqueline Debono October 18, 2018 at 1:46 pm

    This dip sounds delicious. We just started getting artichokes in the shops here in Northern Italy so def want to try it! Cannellini beans are a staple in my house. Love them! Going to pin for later!

  • Reply Claudia Lamascolo October 18, 2018 at 1:51 pm

    I love both white bean and artichoke what a great idea to put them together in a dip delicious!

  • Reply Jill October 18, 2018 at 2:33 pm

    I’ve never tried roasting fresh artichokes. I think I need to to make this dip! Looks delicious.

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