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WHEAT THINS White Bean & Artichoke Dip

Prep time

20 min

Total time

1 hr 20 min

Servings

Makes 2 cups dip or 16 servings, 2 Tbsp. dip and 11 crackers each.

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    Ingredients
    • 3-1/2 cups drained canned white kidney beans
    • 1/2 cup roasted red peppers, divided
    • 1 can (390 mL) artichoke hearts, drained, divided
    • 1/2 cup grated Parmesan cheese
    • 1/2 cup light mayonnaise
    • 1/4 cup light sour cream
    • 2 cloves garlic
    • 1 tsp. zest and 1 Tbsp. juice from 1 lemon
    • 2 Tbsp. chopped fresh parsley
    •  Wheat Thins Crackers
Preparation
  • 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 crackers.

Recipe Tips

Special ExtraSprinkle dip with additional chopped fresh parsley before serving. Garnish with fresh lemon slices.

How to Use the Remaining Canned BeansSpoon remaining canned beans into airtight container. Refrigerate up to 3 days before using as desired, such as adding to your favourite mixed green salad.

387588
Amount per serving Calories 190
% Daily Value*
Total Fat 7g
Saturated Fat 1.5g
Cholesterol 5mg
Sodium 360mg
Carbohydrate 26g
Fibre 5g
Sugars 3g
Protein 7g
Vitamin A 0% DV
Vitamin C 6% DV
Calcium 8% DV
Iron 15% DV

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