Artichoke and bean dip with grissini

Jane Bannister from Cardita shares with us one of her favourite dips − it's extremely 'moreish' and excellent for an any-time snack.

Serves 6


  • 280g jar marinated artichoke hearts
  • 400g can of cannellini beans, rinsed and drained
  • ½ (50g) cup grated parmesan
  • 1 tablespoon roughly chopped flat leaf parsley
  • 3-4 (60-80ml) tablespoons olive oil, plus a little extra to drizzle
  • Grissini to serve (available from all good delis and supermarkets)


  • Place the artichoke hearts in a food processor with the beans, parmesan, and parsley, and process to combine
  • Slowly add the oil through the feed tube and continue to process until smooth
  • Drizzle with extra olive oil and serve with grissini 

Jane's suggestions

  • A great little dip to have with pre-dinner drinks. Try a crisp Italian prosecco to complement this easy and tasty dip.

Recipe and image source

Recipe: Delicious Magazine
Image: Delicious Magazine, Mark Roper