White Bean and Artichoke Dip


Preparation info

  • Difficulty


Appears in


By Sally Butcher

Published 2014

  • About

A subtle blend: this is a doddle and can be made in minutes entirely out of storecupboard staples.


Enough For A Small Bowl

  • 1 can (400 g/14 oz) cannellini beans (drained)
  • 1 can artichoke hearts (drained)
  • 2–3 garlic cloves
  • a big handful of parsley
  • 1 tsp paprika
  • ½ tsp smoked paprika
  • sea salt and freshly ground black pepper, to taste
  • lemon juice, to taste
  • olive oil, to taste


Just blend the cannellini beans with the artichoke hearts. Add the garlic cloves, parsley, paprikas, salt and pepper, lemon juice and olive oil, to taste. Serve with warm bread.