Easy White Bean, Artichoke, and Sun-Dried Tomato Dip

By Jamie Vespa

Easy White Bean, Artichoke, and Sun-Dried Tomato Dip comes together in just 10 minutes. Serve with grilled bread, pita, and/or crudités for easy entertaining.

Ingredients

• 1 (15-oz.) can cannellini beans, drained and rinsed
• 1 cup canned artichoke hearts in water (not brine), drained
• 3 Tbsp. tahini ((such as Soom Foods brand))
• 1 Tbsp. fresh lemon juice
• 1 garlic clove (optional)
• 1/2 tsp. kosher salt
• 3 to 4 Tbsp. extra-virgin olive oil
• 1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped
• freshly ground black pepper

Instructions

1. 1

   Combine beans, artichokes, tahini, lemon juice, garlic, and salt in a blender or food processor. With blade running, stream in olive oil, and continue blending until mixture is smooth. Remove lid and stir in sun-dried tomatoes and some cracked black pepper (if desired).

2. 2

   Pour mixture into a bowl. If desired, garnish with additional chopped sun-dried tomatoes plus a drizzle of the sun-dried tomato oil, fresh mint, pine nuts, and lemon zest. Serve with grilled bread, pita, or crudités.