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Artichoke, Cheese & White Bean Dip Recipe

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I am not your typical three course dinner type of girl.

Artichoke & Cheese White Bean Dip

Growing up, my mother employed the ‘three squares’ strategy for meals. You know the one I’m talking about: the kind which includes a protein, a vegetable, and a starch or grain. People call them macros these days. Mom just called them food.  

Despite all her efforts, I rarely ate the fruits of her labor, not in their full shining and splendid glory. Most nights I turned down her protein of choice, either outright, or by sneaking it to the dog or stashing it in a napkin somewhere. Casseroles were always risky business too since food touching was a big no-no for me. Vegetables weren’t so bad as long as they were smothered in cheese sauce, and I’d happily consume the starch when it came in potato or biscuit form, both of which promptly got a big ol’ pat of butter.

Artichoke & Cheese White Bean Dip

Now that I’m older and wiser (darts eyes to the left), I appreciate my mother’s efforts, although when it comes to the actual meal, not much has actually changed. I target the veggies and starch, completely ignoring the entrée. Thankfully she makes lots of sides. I, on the other hand, do not.

Instead, I make some rather unusual choices when left to fend for myself.  

Case in point: this Artichoke, Cheese & White Bean Dip.

Most people would consider this an appetizer or a lovely addition to any party; you want to bring this to a party. Not me though. I look at it and I see an easy and appealing main course. It’s all my sides tossed into one bowl and baked with cheese. Thank god, I got over my fear of foods touching.  

With a side of crackers and crudités, I had this for dinner and even a lunch or two on more occasions than I’d care to share. Recipe testing certainly has its perks.

Artichoke & Cheese White Bean Dip

To be clear, this is a lightened up version of classic hot Artichoke Cheese Dip. The best part though: you won’t even notice. In fact, it tastes just as sinful, if not more so, than the original. Instead of being packed with mayonnaise*, it’s made with a base of blended white beans, Greek yogurt and tahini, all of which make it extra creamy while incorporating a plethora of protein. The artichokes and seasonings, along with the melted gouda and mozzarella round out this dish perfectly, making it a full meal, in my eyes anyway.

A final note: this recipe is ridiculously good, so I really want you to make it. My coworkers, even those who don’t like vegetables or artichokes, gave it rave reviews. Also, you’ll want to whip up a double batch and save a cup or two for a special treat coming next week. 

Indulge me, and I promise not to disappoint you.   

Artichoke & Cheese White Bean Dip F

Artichoke, Cheese & White Bean Dip
A lightened up version of the standard Artichoke Cheese Dip. Packed with protein, fiber and flavor, this along with a cracker and crudités make a full meal.
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Ingredients
  1. 4 ounces mozzarella, shredded
  2. 4 ounces Gouda, shredded
  3. 1/4 cup Onion, diced
  4. 2 cloves of Garlic, diced
  5. 1 15 ounce can of White Beans, drained and rinsed.
  6. 3/4 cup plain Greek Yogurt
  7. 1 Tbsp. Tahini
  8. 1/8 tsp. Nutmeg
  9. 1/4 tsp. Cayenne Pepper
  10. 1/2 tsp. Garlic Powder
  11. 1/2 tsp. Onion Powder
  12. 1/2 tsp. Red Pepper Flakes
  13. 3/4 tsp. Dry Mustard
  14. 3/4 tsp. Salt
  15. 1 tsp. Hot Sauce of choice
  16. 15 ounces quartered Artichokes, marinated in oil, drained although not rinsed.
  17. 1 Green Onion, white and green parts, diced
Instructions
  1. Preheat oven to 350 degrees.
  2. Since we're pulling out the food processor* for this recipe, you might as well start by shredding your cheese in it. Once done, tap your freshly shredded cheese out of the processor and into a greased 1 and 1/2 quart casserole dish.
  3. Next use the food processor to dice your onions and garlic and then tap those into the casserole dish as well.
  4. Add your white beans to the food processor and mix until creamy, scraping down sides as necessary. Add Greek yogurt and tahini and pulse until incorporated. Empty contents of the food processor into the casserole dish with the cheese, onion and garlic.
  5. Add all the seasonings to the casserole dish from the nutmeg to the hot sauce. Add the artichokes and stir all the ingredients together until well combined.
  6. Bake at 350 degrees for 35 to 40 minutes until top is golden brown and bubbly.
  7. Remove from oven, top with diced green onion and serve hot alongside some veggies and crackers.
Notes
  1. *No food processor, no problem. You can shred the cheese and cut your onions the old school way, and use a hand mixer to puree the white beans.
Clean Eats, Fast Feets http://cleaneatsfastfeets.com/
*In all fairness, I have nothing against a good mayo, I just don’t want to eat a cup for dinner on a regular basis, and I fully intend to consume this often.  

Today’s post is being shared with my girl Laura, as an entry into Strange But Good link up.  

Artichoke Cheese White Bean Dip. A lightened up version of the standard Artichoke Cheese Dip, packed with protein, fiber and flavor.

Do you eat a standard three course dinner? Or does anything fly in your house? What does your typical evening meal look like?

Comments

  2. danielle says

    yesyesyeyseysyesyeyesssssss! this looks amazing! i will totally get lucky if i make this, hehehehe. shwing. i jest but really, this recipe has it all: artichokes, cheeses, green stuff, fun flavors, glitter, rainbows, hello kitty. you had that in there, right? i love hello kitty with yogurt and cheese. amen sister. this one’s happening very soon.
    us? we don’t do the 3 course thing. i wasn’t raised that way ever but enjoy it from time to time when i wanna play grownups. however, at home i usually let the spices talk to me and tell me what needs to happen. there are few rules except i know that something i eat will require a fork and spoon. that’s all i ever know. last night we made a spread of dips and cheese and fruits and veggies. yup and appetizer buffet at home, it was perfect. happy friday!

    Reply

  4. Suzy says

    I’m obsessed with dip and I love how you made dip into a meal. *swoon* A typical meal over here would be uhh… we had Greek chicken last night with roasted lemon/garlic/dill potatoes and broccoli. Brownies for dessert. Chicken was decent (put breasts in a dish, dumped Greek dressing on them, baked for a 40 min or something) but the potatoes were a huge hit. I’d rather eat dip.
    Suzy recently posted…Blended Family Friday: Tough to DigestMy Profile

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  6. Beverley Cheng says

    Haha, my mother and I had the exact same relationship as I was growing up! If it weren’t for her meals, i would probably have grown up to be massive. Unfortunately cheese sauce was not an option for vegetables for me though 🙁
    Beverley Cheng recently posted…Weekly Workout Wrap Up!My Profile

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  7. Missy says

    This looks so gooooood and I need to make it.
    Nutmeg? Girl.. you are genius.
    Q: Are white beans and Cannellini the same? <– I know. Google it.
    But …I did and I'm still confused *blush*

    Reply

  11. Amanda @ .running with spoons. says

    Recipe testing definitely has its perks… unless you’re eating French toast or pancakes for dinner 4 out of 7 nights a week… which is what a lot of my evening meals have looked like lately. I’m thinking maybe I need to invest in a dog… or a boyfriend. Anything to pawn food off onto 😛 And definitely no 3-course macro balance for me. I used to be very much into that, but a lot of the times it simply left me unsatisfied. Now I’ll have a smoothie for lunch or nothing but a huge bowl of potatoes for dinner sometimes and I like it like that. That way I’m not prowling the kitchen 30 minutes later because I”m still “hungry.”
    Amanda @ .running with spoons. recently posted…. black forest smoothie .My Profile

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  12. Khushboo says

    “People call them macros these days. Mom just called them food.”—> Favourite sentence of the whole post! Seriously though, it’s a shame that food has been simplified into merely numbers. Isn’t it fun being a grown up- you get to call the shots and decide what to eat for meals…and if that means making a delicious dip in all its cheesy glory your entree for the evening, so be it- I can’t say I blame ya ;)!
    Khushboo recently posted…Friday Favourites: Guangzhou EditionMy Profile

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  13. Brittany says

    I just eat all the things that sound good at dinner, and try to occasionally make an actual meal. There are some things that are meant to touch (people, groins, this meal, faces) but there are some things/meals that I do NOT like to touch and keep them separate as can be!
    Brittany recently posted…Moderating IndulgencesMy Profile

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  14. meredith @ The Cookie ChRUNicles says

    This totally counts as a meal – a really well balanced meal if you ask me with lots of nice protein 🙂 I do eat three meals (and dessert of course every day) but I think everyone has a different idea of what meals are for sure. As you know I am a sweet tooth so breakfast and lunch are always sweet and probably not the standard “meal” for others but it works for me so who cares?! lol
    meredith @ The Cookie ChRUNicles recently posted…Everything Happens For A ReasonMy Profile

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    • Meghan says

      That’s exactly right. In fact, I was having trouble finding lunch options yesterday (I usually grab the prepared meals from my grocery store and there were none calling my name) so I grabbed some veggies, pitas and a container of hummus. Lunch done!

      I already had the cheese, of course. 😉
      Meghan recently posted…Artichoke, Cheese & White Bean Dip RecipeMy Profile

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  19. Val says

    I eat low carb but add in some carbs for for my hungry boys! This looks delicious; I pinned and shared it. Artichokes are my favorite!

    Reply

  21. Miss Polkadot says

    Hi there, cheese queen. This definitely fits my bill for a meal rather than a dip. I don’t think my mum ever made a conscious effort to strike the three squares with every meal though that’s not to say we didn’t eat balanced. My mum is just averse to any kind of overthinking [I clearly inherited that trait elsewhere] or planning when it comes to cooking. She’s an intuitive chef – and a good one at that if I dare say so.
    Enough of that. Back to your dip. I’ve never had any kind of artichoke dip or actually only have a limited experience with artichokes in general but this could be a first. If I can get my parents on board, that is. Keep your fingers crossed for me!
    Miss Polkadot recently posted…Good good links #86My Profile

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