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creamy artichoke dip


creamy artichoke dip

Karen Covey


Hints of mustard and lemon add interesting flavor to this traditional dip. White beans replace spinach which adds a really nice, creamy overall texture to this party-friendly dip. 

Cooking spray, for greasing
1 14-ounce can artichoke hearts, drained, rinsed and roughly chopped
1 15-ounce can cannellini beans, drained and rinsed
4 ounces cream cheese
1 tablespoon Dijon mustard
Juice from 1 lemon
1 clove garlic, minced
2 tablespoons fresh flat-leaf Italian parsley, roughly chopped
1/4 cup Parmigiano-Reggiano, freshly grated, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons plain breadcrumbs
Extra virgin olive oil, for drizzling
Tortilla chips or crackers, for serving

1. Preheat oven to 350°F. Lightly coat a 7-inch cast iron skillet with cooking spray. Place skillet on a baking sheet and set aside.
2. In a food processor, combine artichoke hearts, cannellini beans, cream cheese, mustard, lemon juice, garlic, parsley, and 2 tablespoons Parmigiano-Reggiano. Season with salt and pepper. Pulse until just combined and still slightly coarse. Transfer to prepared skillet and top with breadcrumbs and remaining Parmigiano-Reggiano. Drizzle with olive oil and season with salt and pepper. Bake for 45-55 minutes, until lightly golden brown (if not brown enough, place under broiler for 30 seconds to 1 minute). Serve warm with tortilla chips or crackers for dipping.

Serves 4-6.

***For a chance to win one of Lodge’s 10.25-inch skillets + a copy of their Lodge Cast Iron Nation cookbook, follow along @thecoastaltable on Instagram for all the details! Giveaway ends Mon. Feb. 1st at 9pm EST with one winner picked at random. 

Courtesy of Lodge Manufacturing.

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