White Bean & Artichoke Dip

Name: White Bean & Artichoke Dip
Prep time: 20 min
Total time: 80 min
Yield: 2
Ingredients: 1 can cannellini beans, rinsed, divided; ½ cup roasted red peppers, divided; 1 can artichoke hearts, drained, divided; ½ cup grated Parmesan cheese; ½ cup reduced-fat mayonnaise; ¼ cup light sour cream; 2 cloves garlic; 1 tsp. lemon; 2 Tbsp. fresh parsley; WHEAT THINS Original Snacks

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:

0 min

Total time:

0 h 0 min

Servings:

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

Ingredient list

1 can (15.5 oz.) cannellini beans, rinsed, divided
½ cup chopped drained roasted red peppers, divided
1 can (14 oz.) artichoke hearts, drained, divided
½ cup grated Parmesan cheese
½ cup reduced-fat mayonnaise
¼ 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

Directions

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.

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