Roasted Garlic White Bean and Artichoke Dip

It's the ultimate party dip—creamy, garlicky, rich, and tangy, with plenty of chunky artichoke hearts and white beans. Serve the dip warm or cold, with crackers, vegetables, or pita bread.

This recipe is the result of years of experimentation and tweaking. I started with a basic white bean dip, but I wanted something more flavorful and complex. I added roasted garlic, artichoke hearts, and fresh herbs, and I played around with the proportions until I found the perfect balance of flavors. The result is a dip that is both satisfying and addictive.

Prep time: 15 | Cook time: 30 | Serves: 6

Ingredients

• 1 cup dried white beans, soaked overnight
• 4 cloves garlic, roasted
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 1/2 cup chopped onion
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Drain the white beans and rinse them well.
2. In a large pot, combine the beans, roasted garlic, artichoke hearts, onion, parsley, olive oil, lemon juice, salt, and pepper. Bring to a boil over medium heat, then reduce heat to low and simmer for 30 minutes, or until the beans are tender.
3. Remove the pot from the heat and stir in the Parmesan cheese, if desired.
4. Serve the dip warm or cold, with crackers, vegetables, or pita bread.

Why It Works

• Soaking the beans overnight helps to remove some of the starch, which makes them more digestible and gives them a creamier texture.
• Roasting the garlic mellows its flavor and adds a hint of sweetness.
• The combination of artichoke hearts, white beans, and roasted garlic creates a complex and flavorful base for the dip.
• The fresh herbs add a bright and herbaceous flavor to the dip.
• The olive oil and lemon juice add richness and tanginess to the dip.
• The Parmesan cheese adds a umami flavor to the dip and helps to thicken it.