Entry

Lemon Herb Artichoke & White Bean Dip

Name: Lemon Herb Artichoke & White Bean Dip
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 400 g cooked cannellini beans, rinsed; 220 g artichoke hearts in water, drained; 45 ml extra virgin olive oil; 30 ml lemon juice, plus zest of 1 lemon; 1 clove garlic, grated; 10 g flat-leaf parsley and dill, chopped; 1 g sea salt flakes and cracked pepper

High prebiotic fibre, extra virgin olive oil, served with crisp crudités.

15 min 4 servings 53 kcal per serving

Ingredients

400 gcooked cannellini beans, rinsed
220 gartichoke hearts in water, drained
45 mlextra virgin olive oil
30 mllemon juice, plus zest of 1 lemon
1 clovegarlic, grated
10 gflat-leaf parsley and dill, chopped
1 gsea salt flakes and cracked pepper

Method

01
Pat the artichoke hearts dry and roughly chop, reserving a few leaves for garnish.
02
Blend the beans, artichokes, garlic, lemon juice and half the olive oil until silky, loosening with a spoonful of water if needed.
03
Fold through the chopped herbs and lemon zest by hand so the dip keeps its flecked, rustic texture.
04
Season, spoon into a shallow bowl and swirl. Finish with the remaining olive oil and a dusting of pepper.
05
Serve cool with chicory leaves, radish, fennel and cucumber batons.

Why this dish works

Lemon Herb Artichoke & White Bean Dip is built for 4 servings and lands at roughly 53 kcal per plate, with 9g protein, 22g carbohydrate and 10g fat across the recipe. It comes together in about 15 minutes using 7 whole-food ingredients — led by cooked cannellini beans, rinsed, artichoke hearts in water, drained, extra virgin olive oil — so nothing here relies on packaged sauces, refined sugar or ultra-processed shortcuts. That balance is what keeps it a realistic weeknight option rather than a weekend project.

The entry sits inside our collection and carries the Plant-Based, Gluten-Free, Low-Glycemic, Anti-Inflammatory, Blood Pressure tags, so it slots straight into the Smart Recipe Finder when you filter by dietary focus or allergens. Scale the portions in the recipe drawer and the ingredient quantities and macros recalculate together; sync it to your shopping list and the pantry tracker subtracts what you already own before the list is generated.

Cooking and storing it well

Read the method through once before you start — the 5 steps are written in the order a working kitchen would run them, with prep that can overlap grouped together. Hands-free cook mode reads each step aloud and runs the timers, so your phone can stay on the counter. Season at the end rather than the beginning: salt, acid and good olive oil do more for the finished plate when they are adjusted against the cooked dish. Leftovers keep well chilled for two to three days in a sealed container; bring anything dressed or herb-heavy back to room temperature before serving so the aromatics come forward again.

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