WHEAT THINS White Bean & Artichoke Dip

WHEAT THINS White Bean & Artichoke Dip

Prep time20 min
Total time1hr 20min
ServingsMakes 2 cups dip or 16 servings, 2 Tbsp. dip and 11 crackers each.
  • 3½ cups drained canned white kidney beans
  • ½ cup roasted red peppers, divided
  • 1 can (390 mL) artichoke hearts, drained, divided
  • ½ cup grated Parmesan cheese
  • ½ cup light 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 Crackers
  • 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 Extra
    Sprinkle dip with additional chopped fresh parsley before serving. Garnish with fresh lemon slices.
  • How to Use the Remaining Canned Beans
    Spoon remaining canned beans into airtight container. Refrigerate up to 3 days before using as desired, such as adding to your favourite mixed green salad.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 7g 
   Saturated 1.5g 
Cholesterol 5mg 
Sodium 360mg 
Carbohydrate 26g 
   Dietary fiber 5g 
   Sugars 3g 
Protein 7g 
Vitamin A0 %DV
Vitamin C6 %DV
Calcium8 %DV
Iron15 %DV
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