Artichoke & rosemary dip

This combination of artichokes, creamy beans, zesty lemon and fragrant rosemary works really well  and created a perfect easy summer dip to share with friends. ​It can be made with any other beans you have to hand - kidney, butter and pinto beans work very well. You can also add some spinach is you want some added greens. If you like your dips less thick, you can add a little water.

  • 1 can of white cannellini beans (reserve a few for garnishing)

  • 1 cup marinated, roasted or chargrilled artichokes

  • 2 tbs olive oil

  • 1 ts Dijon mustard

  • Juice of 1 lemon 

  • 1 sprig of rosemary, needles only

  • Extra rosemary for garnish



Place the beans, artichokes, olive oil, mustard, lemon juice and rosemary in the blender and whiz till smooth. Add a little water or more oil if it’s too thick. Transfer to a serving bowl. Top with the reserved beans. Drizzle with olive oil and decorate with rosemary. Season well with salt and pepper and mix. Drizzle with olive oil and decorate with rosemary and a sprig of parsley. Serve with crudité or warm toasted pitta bread. Keeps well in the fridge for up to 3 days.