White Bean & Artichoke Dip

Not rated
  • 20 min prep
  • 1 hr 20 min total
  • Makes 2 cups dip or 16 servings, 2 Tbsp. dip and 16 WHEAT THINS each.


White Bean & Artichoke Dip Recipe

Ingredients

  • 1 can (15.5 oz.) cannellini beans, rinsed, divided
  • 1/2 cup chopped drained roasted red peppers, divided
  • 1 can (14 oz.) artichoke hearts, drained, divided
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup reduced-fat mayonnaise
  • 1/4 cup light sour cream
  • 2 cloves garlic
  • 1 tsp. zest and 1 Tbsp. juice from 1 lemon
  • 2 Tbsp. chopped fresh parsley
  •  WHEAT THINS Original Snacks

Instructions

  • Reserve  1 Tbsp. EACH beans and peppers for later use. Cut 1 artichoke heart into thin slices; set aside.
  • Process  cheese, mayonnaise, sour cream and garlic with remaining beans and artichoke hearts in food processor until well blended and almost smooth. Spoon into medium bowl.
  • Add  lemon zest, lemon juice, parsley and remaining peppers; mix well.
  • Refrigerate  1 hour.
  • Top  dip with reserved beans and peppers, and artichoke slices before serving with the WHEAT THINS.

Recipe Tips

SubstitutePrepare using your favorite variety of canned white beans, such as navy beans.

Variation Serve with WHEAT THINS Big Snacks instead of the regular WHEAT THINS. Makes 16 servings, 2 Tbsp. dip and 11 WHEAT THINS Big Snacks each.

Special ExtraSprinkle dip with additional chopped fresh parsley before serving. Garnish with fresh lemon slices.

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Nutrition Information

Makes 2 cups dip or 16 servings, 2 Tbsp. dip and 16 WHEAT THINS each.

Nutrition per serving:

    • Calories 220 
    • Total fat 8 g
    • Saturated fat 1.5 g
    • Cholesterol <5 mg
    • Sodium 420 mg
    • Carbohydrate 31 g
    • Dietary fiber 5 g
    • Total sugars 6 g
    •     Includes added sugars 5 g
    • Protein 6 g
    • Vitamin A 2 %DV
    • Vitamin C 6 %DV
    • Vitamin D 0 %DV
    • Calcium 8 %DV
    • Iron 10 %DV
    • Potassium 6 %DV
    • n/a indicates that data is not available

This recipe features:

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