High-Protein White Bean & Artichoke Dip

This High-Protein White Bean & Artichoke Dip has all the cheesy taste of an old-fashioned baked appetizer with a vegan protein boost! The smooth base is prepared with cannellini beans, Greek yogurt, and artichoke hearts. It is golden, bubbly on top & a tempting lure of melted cheese because of a combination of Gruyère and Parmesan. It’s perfect for a formal dinner party or a game-day buffet when served warm with crisp vegetables or pita chips.

WHY IS THIS DIP PERFECT FOR US?

This artichoke & white bean dip is a very creamy & cheesy dip that goes well with everything.
Protein & fiber content are abundant in this dip, which is meant to satisfy and keep us full for a long time.
You can replace the cannellini beans used in the recipe with pinto or tiny white beans.

STATS:

Calories: 180 kcal
Prep time: 10 minutes
Cooking time: 25 minutes
Overall time: 35 minutes
Serving size: ½ cup
Cuisine: Mediterranean
Servings: 8
Course: Appetizer, Snack
Diet: High-Protein

EQUIPMENT:

Blender
Vessel
Baking dish
Oven

INGREDIENTS:

1 jar artichoke hearts
3 cloves of garlic
2 cans cannellini beans
1 cup nonfat plain Greek Yogurt
4 ounces reduced-fat cream cheese
¼ cup grated Parmesan cheese
2 tsp. fresh thyme
2 tsp. onion powder
½ tsp. ground pepper
¾ cup shredded Gruyère cheese
Multicolored carrots
Belgian endive leaves
Persian cucumbers
Pita chips

INGREDIENT NOTES:

WHITE BEANS:

These white beans have an abundance of fiber that is good for the intestines, and they have lots of plant protein, also, which helps build muscle. It also contains iron & potassium, which stimulate good red blood cells, and may aid in lowering BP. White beans are abundant in antioxidants, which are associated with decreased inflammation, much like all legumes.

ARTICHOKES:

Fiber, plant protein, and potassium are abundant in artichokes. These nutrients are also present in artichoke hearts, though in smaller quantities.

GREEK YOGURT:

Greek Yogurt gives this dip extra protein. It also contains beneficial bacteria for the intestines, along with some phosphate and calcium that help form bones. It has selenium as well which includes the antioxidant characteristics & is essential for healthy thyroid.

CHEESE:

Additionally, cheese gives this dip proteins, calcium, and probiotics, which are good for our health. Although dairy does include saturated fat, which is not bad for our health.

INSTRUCTIONS:

Set the rack to the center and warm the oven to 350°F.
Put the garlic cloves & artichoke hearts in a food processor and pulse for one minute till they are finely chopped. Scrap the sides if required.
Transfer to a cast-iron skillet.
Combine the onion powder, cannellini beans, cream cheese, yogurt, Parmesan, thyme, & pepper in a processor.
Bland the items for 2 minutes till smooth & scrape the sides if needed.
Add the skillet and mix it with the artichoke mix.
Distribute the Gruyere equally in the dip and fold carefully, and sprinkle the additional on top.
Bake for five minutes or till the cheese melts. Then broil for 7 minutes, or till the cheese gets golden brown.
Garnish with thyme leaves.
Serve the dip with cucumbers, carrots, endives, and pita chips.

WHAT TO SERVE WITH THIS DIP?

FRESH VEGETABLES:

Carrot & Celery sticks
Slices of cucumber
Cherry tomatoes
Bell pepper strips

CRUNCHY:

Pita chips
Tortilla chips
Crackers
Crostini
Toasted baguette slices

LOW-CARB:

Zucchini rounds
Endive leaves
Lettuce cups
Radish slices
Cabbage leaves

BREAD OPTIONS:

Flatbread
Naan wedges
Whole-grain toast
Bagel chips

PROTEINS:

Grilled chicken strips
Turkey slices
Boiled eggs
Roasted chickpeas

PLATTERS:

Mezze platter
Antipasto board
Snack board
Veggie platter

TIPS:

Rennet from animals is frequently used to make Gruyère and Parmesan. Read the labels carefully and select choices prepared with plant-based rennet or enzymes if you want to make this dish vegetarian.
Add the marinated artichoke hearts or their liquid to the mixture to enhance their flavor.
You may replace the cannellini beans with pinto or tiny white beans if you’d like.
Add a sprinkle of crushed red pepper or a squeeze of lemon juice to further improve the flavor.

STORAGE INFORMATION:

Put the dip in the tight vessel and reheat the large portion of dip in the pan. If you make a small portion, then you can easily rewarm it in the microwave.

FRIDGE:

Store the dip for 4 days.

FREEZER:

Freeze this for 2 months.

FAQs:

Is there a simple method for whipping cream cheese?

Of course. Leave the cream cheese to get soft for ten minutes on the shelf so it whips easily.

Is it necessary to use the Gruyère?

Use another kind of cheese if you would choose. Try using mozzarella or Swiss cheese instead of Gruyère.

How come my dip gets watery?

The artichoke hearts or beans are not completely drained, which usually results in too much liquid in your dip. Add more cannellini beans little by little till you desire the consistency you want if you want to make your dip thicker.

What to serve with this dip?

Serve this dip with cucumber, pita bread, or crackers, or top it on the baked potatoes to make them more flavorful.

NUTRITIONAL INFORMATION:

Calories: 180 kcal

Serving size: ½ cup

Protein: 11 g

Total carbs: 18 g

Net carbs: 13 g

Fiber: 5 g

Fat: 6 g

Calcium: 160 mg

Servings: 8

Iron: 2 mg

Vitamin A: 0.08 g

Sodium: 320 mg

Potassium: 420 mg