Chunky Artichoke-Bean Dip

Chunky Artichoke-Bean Dip | ChopChop


This is like a cross between a more classic artichoke dip and hummus, and it’s delicious with Crostini or Pita Chips or scooped up with raw vegetables. 

Hands-on time: 30 minutes
Total time: 30 minutes
Makes: 2 Cups

Kitchen Gear: 

Measuring cup
Measuring spoons
Sharp knife (adult needed)
Cutting board
Can opener
Food processor (adult needed)
or bowl and fork 


(15-ounce) can white beans (drained and rinsed)
(14-ounce) can artichoke hearts (drained and rinsed)
3 tablespoons
olive oil
garlic cloves (minced)
1⁄4 cup
fresh basil or Italian flat-leaf parsley leaves (chopped)
1⁄4 cup
grated parmesan cheese
1 teaspoon
dried basil
Juice and grated zest of one lemon
1⁄4 teaspoon
1⁄4 teaspoon
black pepper


  1. Put all the ingredients in the food processor and process until chunky- smooth. Or, put everything in a bowl and mash with a fork until chunky. Taste the dip. Does it need more lemon? A pinch of salt? If so, then add it, and taste again.
  2. Serve right away, or cover and refrigerate up to 2 days.