Butter bean and artichoke dip
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Serves:     people
Notes from Anna
  • Serve this scrummy dip with crudities and warm strips of wholemeal pitta. It is also delicious dolloped on leaves of white and red chicory for a great vegetarian starter.


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  1. Drain the beans and rinse in a colander under running water. Drain the artichokes of their preserving oil. Peel and finely chop the shallot. Peel and bash the garlic.
  2. Heat the olive oil in a frying pan. Add the chopped shallot, sprinkle with a little salt and soften for 5-6 minutes.
  3. Meanwhile, roughly chop the artichoke hearts. Add to the frying pan with the garlic, paprika and butter beans and cook for a couple of minutes. Sprinkle with a little salt and a large pinch of oregano and cook for another five minutes.
  4. Put the bean and artichoke mixture into a blender with two tablespoons of Greek yogurt and the juice of half a lemon and blitz to a smooth paste.
  5. Serve warm or cold, drizzled with some olive oil and a sprinkle of oregano.

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