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White Bean, Rosemary and Grilled Artichoke Dip with Gluten-Free Norwegian Crispbread

A perfect dip that is refreshing and is very easy and quick to make. It's light and if served with the Norwegian Crispbread is an excellent addition to any summertime entertaining!

Course Appetizer
Cuisine Mediterranean
Keyword Appetizers, Artichokes, Dips, Easy, Easy Entertaining, Gluten-Free, Healthy, Light, Mediterranean, Vegan Option, Vegetarian, White Beans
Servings 8 servings


  • 2 - 14 oz. Canned Cannellini Beans - drained and rinsed
  • 1 Jar Grilled Artichoke Hearts - slightly drained
  • 2 Small Garlic Glove - chopped
  • 4 Tbsp. Fresh Squeezed Lemon Juice
  • 6 Tbsp. Parmigiano Romano See note for Vegan Option
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1 tsp. Fresh Rosemary Oregano and Thyme - finely chopped and extra for garnish
  • Sea Salt - to taste
  • Smoked Black Pepper - to taste
  • 1/4 tsp. Red Pepper Flakes
  • Trader Joe's Gluten Free Crispbread


  1. In a food processor, add the beans, artichoke hearts, garlic, and lemon juice and blend to a smooth paste. With the machine running, add the olive oil. If needed, add 1 to 2 tablespoons of water to get a smoother consistency. Blend in the cheese, rosemary, and oregano; season with the salt and pepper. Transfer to a medium bowl, and sprinkle with crushed red pepper and garnish with the remaining herbs. Serve with the crispbread.

For a vegan option, do not include the Parmigiano Romano.