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• 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
1. Create base: In a food processor, pulse the cannellini beans, fresh garlic, parsley, basil, cheese, seasonings, 1tbs EVOO, and a little bit of oil from the marinated artichoke jar until finely minced. Scraping down the sides ensures no large raw garlic chunks remain in the dip.
2. Add artichokes: add in Artichokes. Pulse until roughly combined so there is still some bite of the artichokes and beans. If the dip feels too thick, add an additional tablespoon of reserved oil or extra virgin olive oil.
3. Garnish & Serve:Transfer the dip to a shallow serving bowl. Use the back of a spoon to create a swirl in the center. Drizzle with extra olive oil or reserved artichoke marinade, some parmesan, and parsley. Serve with crostini, pita chips, fresh veggies, or whatever vessel you prefer!
Tips & Tricks
• Lemon touch: add lemon juice into the dip or Grate fresh lemon zest directly over the dip just before serving to add a bright, aromatic pop without increasing acidity.
• Warm Baked Version: Transfer the finished dip to an oven-safe baking dish, top with an extra ¼ cup of Cello Parmesan, and bake at 375°F for 15–20 minutes until bubbly and golden brown on top.
• Sandwich Spread: This dip would make for a great spread on a sandwich.
• Make-Ahead: You can make this dip up to 2 days in advance. Store it covered in the refrigerator and bring it to room temperature (or warm it up) before serving.