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Creamy, savory, and bursting with Mediterranean flavor, this Cannellini Bean & Marinated Artichoke Dip is a must-try! Buttery white beans blend beautifully with tangy marinated artichokes, fresh garlic, and a drizzle of olive oil to create a silky, irresistible dip. It’s easy to make, perfect for entertaining, and delicious served with warm, crusty bread or crispy crostini. Your new favorite appetizer is just a few ingredients away!
• 1 can (15 oz) La Valle Cannellini Beans, rinsed and drained well (reserve some water for if needed)
• 1 jar (12 oz) DeLallo Marinated Artichoke Hearts, drained (reserve 2–3 tablespoons of the marinade oil)
• 3tbs Cello Parmesan, finely grated
• 2 fresh garlic cloves,
• fresh parsley, about 3 stems
• fresh basil leaves, about 4-5 leaves
• ½ tsp dried marjoram
• ½ tsp granulated garlic
• ½ tsp kosher salt (adjust to taste)
• ¼ tsp freshly cracked black pepper
• ¼ tsp red pepper flakes (optional, for mild heat)
• 1–2 tbsp extra virgin olive oil