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White Bean & Artichoke Dip
Make ahead and refrigerate this vegetarian dip made with creamy white beans, artichoke hearts and roasted red peppers for an easy party dip for WHEAT THINS Snacks.
Ingredient list
- 1 can (15.5 oz.) cannellini beans, rinsed, divided
- ½ cup chopped drained roasted red peppers, divided
- 1 can (14 oz.) artichoke hearts, drained, divided
- ½ cup grated Parmesan cheese
- ½ cup reduced-fat mayonnaise
- ¼ cup light sour cream
- 2 cloves garlic
- 1 tsp. zest and 1 Tbsp. juice from 1 lemon
- 2 Tbsp. chopped fresh parsley
- WHEAT THINS Original Snacks
Nutrition factsNutrition information
Recipe Tips
Reserve 1 Tbsp. EACH beans and peppers for later use. Cut 1 artichoke heart into thin slices; set aside.
Process cheese, mayonnaise, sour cream and garlic with remaining beans and artichoke hearts in food processor until well blended and almost smooth. Spoon into medium bowl.
Add lemon zest, lemon juice, parsley and remaining peppers; mix well.
Refrigerate 1 hour.
Top dip with reserved beans and peppers, and artichoke slices before serving with the WHEAT THINS.
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