Guilt Free Artichoke White Bean Dip Recipe


  • 1 tsp. olive oil
  • 1 small shallot, chopped
  • 1 tsp minced garlic (about 2 cloves)
  • 1 15 oz. can cannellini beans
  • 2 T. low-fat greek yogurt
  • 1 T. lemon juice
  • 2 teaspoons packed fresh oregano
  • 1/8 teaspoon cayenne
  • Salt & pepper, to taste
  • 12 T. water
  • 1 12 oz jar marinated artichokes
  • 3 T. grated parmesan
  • 1.5 tablespoons olive oil (or oil from artichokes)


  1. Heat the olive oil in a small saucepan over medium heat. Sauté the shallot and garlic until soft and browned.
  2. Put the beans, yogurt, lemon juice, oregano, cayenne, salt and pepper in a food processor and process until smooth. Add 1 to 2 tablespoons of water and process until desired consistency.
  3. With the food processor running, drizzle in olive oil.
  4. Drain the artichokes and add to the food processor bowl. Pulse until desired consistency. I left them as medium-sized chunks.
  5. Transfer to an oven safe bowl and bake at 375F for 20 minutes. Sprinkle with grated parmesan and broil for 5 minutes or until lightly browned.


A Snixy Kitchen and A Side of Sweet Collab