Artichoke & Sweet Onion Bean Dip Recipe

Looking for a versatile vegetarian dip for your next gathering? My Artichoke Bean Dip recipe is just the thing.

 Artichoke Bean Dip with Sweet Onion

After buying a lot of canned artichokes last time I popped into our local discount store,  I searched for a new recipe to use some in as soon as I got home. I found an old Cooking Light recipe on their website for a Sweet Onion, White Bean and Artichoke Dip (recipe link).  I enjoy a good bean dip, and sweet onions and artichokes are favorites of mine, so I picked up some white beans and dug out the food processor and decided to make my own spin on this artichoke bean dip recipe.

Artichoke Bean Dip Recipe: Tweaks

Beyond the three primary ingredients, I veered off quite a bit on this vegetarian bean dip recipe.  I adjusted to my personal taste, scratching a number of  seasonings and reducing the massive quantity of garlic called for in the original version.  The recipe was circa 2004, I thought the 1990's garlic obsession in American food had simmered down a bit by then, but it was live and kicking here.

Results

I am quite pleased with this pared down Artichoke Bean Dip Recipe.  It is smooth & creamy, and the three ingredients that drew me to the recipe in the first place shine through.  It would also make a fantastic vegetarian sandwich spread.  I am dying to smear on Ciabatta bread with grilled eggplant, feta & a drizzle of smoked olive oil... and may just do so for lunch today.

Artichoke Bean Dip recipe with Sweet Onion

This Artichoke Bean Dip with sweet onion is a vegetarian dip appetizer which can also be used as a flavorful spread.

5 from 1 vote

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Course: Appetizer

Cuisine: Mediterranean

Diet: Gluten Free

Keyword: artichoke bean dip

Prep Time: 7 minutes

Cook Time: 8 minutes

Total Time: 15 minutes

Servings: 6

Calories: 50kcal

Author: Robin Gagnon

Ingredients

• 2 tbs. olive oil
• 1 cup Vidalia or other sweet onion, chopped
• 1 pinch Kosher salt
• 1 clove garlic large
• 1 tbs chives ,fresh chopped (scallions or green onions are fine if you don't have chives)
• 1 teaspoon fresh lemon thyme leaves standard thyme or oregano will do if need be
• 15 oz can white beans ,drained and rinsed
• 1 teaspoon Sambal Oelek Garlic Chili Paste*
• 14 oz can artichoke hearts , drained

Instructions

• Place skillet on med-high heat, add oil, once hot, add the onions and pinch of salt. Saute until edges brown just a little, then add garlic and herbs to hot pan and remove from heat.
• Combine everything in food processor and pulse until smooth and creamy.
• Serve with veggies, pita, or as a sandwich spread.

Notes

*if you don't have Sambal Oelek swap out chili pepper (1 teaspoon wet or ¼ teaspoon dry) and a small garlic clove

Nutrition

Calories: 50kcal | Carbohydrates: 2g | Fat: 4g | Sodium: 8mg | Potassium: 31mg | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 1.7mg | Calcium: 5mg | Iron: 0.1mg