Artichoke and White Bean Dip


  • 425gm White Cannellini Beans
  • 185gm Marinated Artichokes
  • 1 Garlic clove, peeled and crushed
  • 2 tbsp Parsley, chopped
  • 2 tbsp Parmesan, grated
  • Juice of half Lemon
  • 2 tbsp Vasse Virgin Extra Virgin Olive Oil


  1. Strain the juice off the beans and place them into a food processor, along with the jar of artichokes, adding most of the oil from the jar too.
  2. Then add the olive oil, garlic, parsley, parmesan and lemon juice and season with some salt and pepper (optional).
  3. Blend to a purée consistency, but not too fine.
  4. Serve with crackers, crostini or fresh bread. Enjoy!