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White Bean & Artichoke Dip

Make ahead and refrigerate this vegetarian dip made with creamy white beans, artichoke hearts and roasted red peppers for an easy party dip for WHEAT THINS Snacks.

Prep time

20 min

Total time

1 hr 20 min

Servings

Makes 2 cups dip or 16 servings, 2 Tbsp. dip and 16 WHEAT THINS each.

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Ingredients

1 can (15.5 oz.) cannellini beans, rinsed, divided
1/2 cup chopped drained roasted red peppers, divided
1 can (14 oz.) artichoke hearts, drained, divided
1/2 cup grated Parmesan cheese
1/2 cup reduced-fat 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 Original Snacks

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 WHEAT THINS.

Recipe Tips

SubstitutePrepare using your favorite variety of canned white beans, such as navy beans.

Variation Serve with WHEAT THINS Big Snacks instead of the regular WHEAT THINS. Makes 16 servings, 2 Tbsp. dip and 11 WHEAT THINS Big Snacks each.

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

355645

Nutrition Information Nutrition per serving
Calories		220
% Daily Value*
Total Fat 8g
	Saturated Fat 1.5g
	Trans Fat 0g
Cholesterol <5mg
Sodium 420mg
Total Carbohydrate 31g
	Dietary Fiber 5g
	Total Sugars 6g
	Includes 5g Added Sugars
Protein 6g
Vitamin A		2% DV
Vitamin C		6% DV
Calcium		8% DV
Iron		10% DV
Potassium		6% DV
Vitamin D		0% DV

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