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    Home Β» Recipes Β» Appetizers

    Stuffed Artichoke Dip

    Published: May 27, 2014 Β· Modified: Jan 24, 2021 by Alyssa Β· This post may contain affiliate links.

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    Artichokes. Do you love them or hate them? I’m a huge fan of them, in all forms. Most days in college I’d load up my lunch salad with enough artichoke hearts to clean out the salad bar entirely. Then during our junior year, I visited Brian in Rome as he was studying abroad and was introduced to “carciofi fritti” – fried artichokes. Whoa mama on those, by the way, but I’d have to say that my favorite version is when they’re stuffed.

    Not that I end up eating much of the artichoke itself with stuffed artichokes. Those leaves are simply a means for shoveling breadcrumbs, cheese, and olive oil into my mouth. Under the guise of eating a vegetable. Funny how that works, but uhhh…I’ll take it.

    Baked stuffed artichoke dip in a round cast iron skillet next to a bowl of crackers.

    Making stuffed artichokes is messy. And time-consuming. This dip packs all of the delicious ingredients and flavors of the labor-intensive original (including the artichokes!) without the hassle. Cannellini beans are newcomers to the stuffed artichoke game, but they serve a great purpose. Once pureed, they add a creamy texture to the dip, as well as fiber and other nutrients. All justification for stuffing your face with stuffed artichoke dip. πŸ™‚

    The hardest part of making this dip is cleaning the food processor after you’ve pureed the artichoke hearts and cannellini beans. A.k.a. making this dip is not that hard at all. I just hate cleaning the food processor.

    Dip spread onto a cracker on a napkin near the dish.

    After you’ve food processed the hearts and beans, all that’s left to do is stirring, baking, and munching. The Italian trifecta of my dreams of breadcrumbs, cheese, and olive oil (♥) is stirred in, among a few other ingredients, and topped with more breadcrumbs and olive oil. The dip is then baked so that it’s heated throughout and the Parmesan becomes melty (definitely a good thing). Now here comes another hard part – waiting for the dip to cool slightly so that you don’t burn your mouth when you gobble it up. Patience is not a virtue I often possess. πŸ™‚

    I’ve used multi-grain crackers as my vessel of choice for this dip, but I imagine just about any type of chip, cracker, or veggie would do the trick just fine. Or you can spread it on a sandwich in place of a condiment, which I haven’t tried but has me craving it so badly that I may just remake this tomorrow to give it a shot. Any excuse for more of this dip in my life!

    A hand lifting a dip-scooped cracker out of the pan of dip.

    Stuffed Artichoke Dip is a creamy warm dip recipe bulked up by a hearty and healthy ingredient.

    Stuffed Artichoke Dip

    Stuffed Artichoke Dip is a creamy warm dip recipe bulked up by a hearty and healthy ingredient.
    5 from 1 vote
    Print Pin Rate
    Course: Dips
    Prep Time: 7 minutes
    Cook Time: 15 minutes
    Total Time: 22 minutes
    Servings: 12 (estimated)
    Calories: 161kcal
    Author: Alyssa

    Ingredients

    • 2 14.1-oz cans quartered artichoke hearts
    • 1 15-oz can cannellini beans
    • 1 1/2 cups Italian seasoned breadcrumbs plus 3 tbsp for topping
    • 3/4 cup grated Parmesan cheese
    • 1 tsp minced garlic
    • 1 1/2 tsp minced onion
    • 1 tsp dried basil
    • 3 tbsp olive oil plus 2 tsp for topping
    • Salt & pepper to taste
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350Β°F.
    • Drain and rinse artichoke hearts and cannellini beans, then add all to the bowl of a food processor. Blend until the artichoke/bean mixture has a smooth consistency.
    • Transfer mixture to a bowl. Stir in breadcrumbs, Parmesan, garlic, onion, basil, olive oil, salt and pepper until evenly distributed.
    • Transfer mixture to a cast iron skillet or a large baking dish (about 9" x 13"). Sprinkle remaining 3 tbsp breadcrumbs over top of dip, then drizzle remaining 2 tsp olive oil. Bake until dip is heated throughout, approximately 15 minutes.

    Nutrition

    Calories: 161kcal | Carbohydrates: 19.8g | Protein: 6.5g | Fat: 6.5g | Saturated Fat: 1.7g | Cholesterol: 5mg | Sodium: 576mg | Potassium: 40mg | Fiber: 3.9g | Sugar: 2.2g | Calcium: 80mg | Iron: 1.3mg
    Tried this Recipe?Tag @mysequinedlife - I love to see what you're making!

    Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.

    Food Safety and Nutrition Disclaimer

    If you’re digging the addition of cannellini beans in dips, check out this Easy Warm Italian Dip, too!

    A bowl of dip on a plate of pita chips.

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    Comments

    1. Terri says

      June 01, 2014 at 2:19 pm

      A perfect appy for a Fourth of July gathering! πŸ™‚

      Reply
      • Alyssa says

        June 03, 2014 at 9:17 pm

        Yes, definitely! πŸ™‚

        Reply
    2. Jessica @ Jessiker Bakes says

      May 31, 2014 at 11:17 am

      This dip sounds so yummy! Love artichoke dip and I love putting pita chips in any kind of dip!

      Reply
      • Alyssa says

        May 31, 2014 at 9:23 pm

        Thanks Jessica – I totally agree!

        Reply
    3. Krystle(Baking Beauty) says

      May 29, 2014 at 8:15 pm

      I am not an artichoke fan as I’ve eaten some terribly cooked ones I guess lol.

      This looks delicious though. I might have to give them another try!

      Reply
      • Alyssa says

        May 30, 2014 at 9:03 am

        Haha yeah, artichoke preparation is key! Thanks Krystle! πŸ™‚

        Reply
    4. Cindy @ Pick Fresh Foods says

      May 28, 2014 at 1:50 pm

      I love when I get to whip out my food processor πŸ˜€ This dip looks delicious! I love artichoke dip and your variation with cannellini beans sounds amazing! Pinning!

      Reply
      • Alyssa says

        May 30, 2014 at 9:01 am

        Thanks! Haha you must have the patience of a saint to clean that thing, Cindy! πŸ™‚

        Reply
    5. Gayle @ Pumpkin 'N Spice says

      May 28, 2014 at 1:31 pm

      I am a HUGE fan of artichokes, so this dip sounds delicious! The bread crumbs add a little something extra too. Delish!

      Reply
      • Alyssa says

        May 30, 2014 at 9:00 am

        Thanks Gayle! Love the breadcrumb topping – it gives a nice ‘crunch’ to it! πŸ™‚

        Reply
    6. Ashley says

      May 28, 2014 at 1:17 pm

      haha I hate cleaning the food processor too. But I’ll do it for this dip! Gosh I love dips – which is why I can’t make them too often : )

      Reply
      • Alyssa says

        May 30, 2014 at 8:59 am

        Haha oh I’m like that with dips, too. Too many times I’ll be munching away to realize half of it has disappeared – whoops! πŸ™‚

        Reply
    7. Christine @ Cooking with Cakes says

      May 28, 2014 at 10:36 am

      LOVE this deconstructed stuff artichoke, this is so smart and creative!!! def easier that dealing with the actual thing anddd it looks freakin’ delicious πŸ™‚

      Reply
      • Alyssa says

        May 30, 2014 at 8:57 am

        Thanks Christine! Same delish taste = MUCH less work = yes please! πŸ™‚

        Reply
    8. Anna Johnston says

      May 28, 2014 at 4:33 am

      I remember as an apprentice chef preparing artichoke, hours of time, maybe thats why I don’t dig em, actually I hate em, but you make me wanna like them. Great recipe. If someone prepared it for me, Id prob really enjoy it. πŸ™‚ Wanna ‘beam me up’ a batch? LOL!

      Reply
      • Alyssa says

        May 30, 2014 at 8:55 am

        Haha I can so see why you wouldn’t be a fan, Anna. So much prep! Wish food could be transferred through the computer – I’d definitely send some your way. πŸ™‚

        Reply
    9. Monet says

      May 27, 2014 at 8:51 pm

      I love artichoke…and you can never go wrong with dip πŸ™‚ Thank you for sharing!

      Reply
      • Alyssa says

        May 27, 2014 at 8:54 pm

        Thanks Monet! I agree. πŸ™‚

        Reply
    10. Lynette says

      May 27, 2014 at 5:30 pm

      Wow! Having delicious stuffed artichokes without all the work. Brilliant. Can’t wait go try this one.

      Reply
      • Alyssa says

        May 27, 2014 at 9:15 pm

        It’s a win-win! πŸ™‚

        Reply
    11. Helen @ Scrummy Lane says

      May 27, 2014 at 3:41 pm

      I hate cleaning my food processor too, Alyssa, but I would put up with doing it to sample this beautiful dip! πŸ™‚

      Reply
      • Alyssa says

        May 27, 2014 at 9:14 pm

        Haha, that is high praise, Helen! I’ll tell you it was well worth the effort. πŸ™‚

        Reply
    12. Natalie @ Tastes Lovely says

      May 27, 2014 at 8:38 am

      This sounds delicious Alyssa! I just love artichokes, and especially love artichoke dip. I want to grab some pita chips and start digging in!

      Reply
      • Alyssa says

        May 27, 2014 at 8:57 pm

        Thanks! I can’t believe I didn’t think to mention spinach artichoke dip up there in my post. In high school my friends and I would go eat 1/2 price apps at Applebees on the weekends and could never decide on which combo of appetizers to get. Spinach artichoke dip was always a definite. πŸ™‚

        Reply

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