White Bean, Chile, and Artichoke Dip

If you like hot artichoke dip, you’ll love this.  It’s a lower calorie (and healthier) version.  I found some great lentil crackers I served with it (actually it was supper for me!).  You could serve it with whole grain pita or whole grain crackers also.

I skipped right over cooking with what’s on special this week, so here’s some pork loin menus to try:

And if you don’t like any of that, go to the Recipe page!

White Bean, Chile, and Artichoke Dip

Total Time: 30 minutes

Yield: Serves 12


  • 15.5 oz can cannellini beans, drained, rinsed, and mashed or processed well
  • 1/4 cup canola mayonnaise
  • 2 cloves garlic, pressed
  • 1 tsp lemon zest
  • Juice of 1 lemon
  • 4 oz cream cheese, softened
  • 1/4 cup grated Parmesan or Romano cheese
  • 1 lb frozen artichoke hearts, cook according to pkg directions, drain, and chop*
  • 7 oz green chilies (optional), drain if necessary
  • 1/2 tsp smoked paprika or hot smoked paprika
  • Salt and pepper
  • Red pepper flakes (optional)


  1. Heat oven to 350.
  2. Mix the first 4 ingredients well.
  3. Add the remaining ingredients and combine well.
  4. Bake 20-30 minutes or until bubbly.
  5. Other additions: chopped spinach, chopped olives, chopped cooked shrimp, or crabmeat (change the cheese to Swiss, if you use crab)
  6. *Locally HEB has excellent frozen artichoke hearts. I've used canned and even marinated and it stlll has great flavor.
  7. If you're a tuna person, it's really good mixed with this dip.