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Garlic Artichoke Dip

 Garlic Artichoke Dip
“This chilled dip is simply delicious, lower in fat and offers make-ahead convenience.” Lisa Varner - Charleston, South Carolina
10 ServingsPrep: 25 min. + chilling

Ingredients

  • 1 large onion, chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 2 tablespoons olive oil
  • 5 garlic cloves, minced
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • Assorted fresh vegetables and/or baked pita chips

Directions

  • In a small nonstick skillet, saute the onion, oregano and thyme in
  • oil until onions are tender. Add garlic; cook 1 minute longer.
  • Remove from the heat; cool slightly.
  • In a food processor, combine the beans, artichokes, lemon juice,
  • salt, cayenne and onion mixture; cover and process until pureed.
  • Transfer to a small bowl. Cover and refrigerate at least 2 hours
  • before serving. Serve with vegetables and/or pita chips. Yield:
  • 2-1/2 cups.

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Garlic Artichoke Dip (continued)

Nutritional Facts: 1/4 cup (calculated without vegetables and chips) equals 81 calories, 3 g fat (trace saturated fat), 0 cholesterol, 271 mg sodium, 11 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.