A sharable dip or spread that delivers satisfying texture and complex flavor. Roasted Eggplant Artichoke White Bean Dip recipe is simple to whip up and is freezer friendly. Pair it with your favorite wine, crostini, crackers and veggies for a most satisfying snack! This recipe is vegetarian, vegan and gluten free.
Ready Made Snacks
Next to the sourdough starter in the refrigerator, my most stocked item is a healthy appetizer or snack in the form of a dip or spread. This is something I prepare every week. Beans are often involved, but if I can somehow squeeze in a roasted seasonal veggie into the dip, I do it!
Having a ready-made snack on hand helps me stay on track when hunger pangs strike and is ideal for an easy evening on the porch, a glass of wine in hand with a prepared dip or spread accompanying a simple mezze style platter. Perfectly portable for a picnic too, Roasted Eggplant Artichoke White Bean Dip travels with ease.
How to Make this Easy Artichoke-Eggplant Bean Dip
This roasted eggplant dip recipe couldn’t be simpler to whip up. Here’s how to do it:
- First, roast the eggplant and garlic.
- Next, once the garlic and eggplant is cool enough to handle, scrape out the flesh of the eggplant and squeeze out the garlic.
- Last, add all the beans, artichoke, roasted eggplant, garlic and remaining ingredients to a food processor and pulse to desired consistency.
Taste for salt adjustment and the dip is ready.
Mmmmmm…. briny, lemony, creamy with a bit of smoky from the roasted eggplant and rich texture from the artichoke. I absolutely love the subtle flavors in this eggplant dip.
A Few Recipe Notes
- Creamy or chunky, that’s the question! Pulse the ingredients until desired consistency is reached. I like a bit chunkier for crostini, or as seen here, smoother as a dip.
- Add herbs to taste. I like to use basil or parsley. A small handful is all you need, but if you like more, by all means!
- Freezer friendly? Yes please! Freeze in a lidded container and thaw in the refrigerator overnight. Give it a stir before enjoying.
- Serve with your favorite crackers and crunchy veggies or spread it on crostini.
More Healthy Appetizer Recipes to Love
- Olive Tapenade
- Roasted Carrot Hummus – from Foolproof Living
- Smoky Roasted Eggplant Hummus
- Persian Style Eggplant and Yogurt Dip – from Floating Kitchen
the recipe
Roasted Eggplant Artichoke White Bean Dip
Ingredients
- 1/4 C + 2 Tbs (75g) Extra Virgin Olive Oil divided
- 4 Cloves of Garlic tip thinly sliced off, leave skin on
- 1 1/2 lb (680g) Globe Eggplants about two medium
- 1 1/2 C (400g) Quartered Artichoke Hearts from a can, drained
- 15 oz (425g) Cooked Cannellini Beans from a can, drained and rinsed
- 1/3 C (90g) Tahini unsalted
- 1 Tbs Capers drained
- 1 1/4 tsp Fine Sea Salt
- 1 Lemon zest and juice
- Small fist full of fresh Basil or Parsley adjust to taste
- Pinch of Red Pepper Flakes optional
Instructions
- Preheat oven to 450F (232C) and set oven rack to top half. Line a large sheet pan with parchment paper. Wrap the garlic in a small piece of foil and drizzle about 1 tsp of olive oil over the top. Wrap loosely and set on the sheet pan.
- Cut eggplant in half lengthwise and score the flesh in shallow cross marks. Generously brush about 2 Tbs olive oil on the flesh of the eggplant. Arrange flesh side down on the parchment paper. Roast the garlic and eggplant for about 30 - 40 minutes or until the eggplant skins darken and begin to sink. Remove from oven and cool. The flesh should be soft, and a deep brown caramel color from roasting. Scrape flesh from the skin, discard the skin and set the flesh aside.
- In the work bowl of a food processor fitted with the S blade, remove the papery skins from the roasted garlic, discard and add the garlic to the bowl. Next, add the eggplant, artichoke hearts, white beans, tahini, remaining olive oil, capers, salt, lemon zest and juice, basil or parsley and pepper flakes if using. Pulse the ingredients for about 30 seconds or until desired consistency is reached. Chunky or smooth - your choice. Scrape down bowl as needed. Taste for salt adjustment adding more salt if needed.
- Spoon into a serving bowl and enjoy right away or into storage containers to chill. Serve with veggies, crackers or spread it on crostini. Refrigerate for up to four days or freeze for up to a month.
*Many thanks to Edward And Sons for sending me the fabulous artichokes used in this recipe!
Made it and loved it! So good, very easy to make and good for you! I will be making this again. Thank you, Traci!
SO happy to hear Lees! Thank you for coming back and leaving a note!
Definitely going to try this recipe next time I head to the store! Thank you for sharing!
Hey Billy! Thank you for your note. I hope you enjoy it!
This is simply perfection. I really need to get in the habit of keeping some of this in my fridge as a snack. Such a great idea.
PS: I love those step-by-step shots. They are so helpful.
PS2: Can I still the idea? K. Thank you 😉
What a delicious dip, I could easily make a meal out of this!
This is interesting because mine never comes out this pretty! Mine is more “grey.” And gorgeous photos, too!
Hi Mimi! Thank you for your note and kind words! Is ‘mine’ this specific recipe?
I love having dips like this at the ready for sudden company Traci! Also perfect for when I’m looking for something healthy yet delicious for myself! Lately, I’ve been all about your chick pea salad. Now I’ll need to add this to my list. I just picked some beautiful eggplant from my brother-in-law’s garden too. Perfect for the holiday weekend ahead!
I love a good dip too, Traci. It’s actually one of my preferred dinner choices in the summer – a good dip, some cheese, olives and crackers and a glass of wine. Soo good and easy. Love the beans, tahini and lemon in this – packing in the flavor!
Love the versatility of this dip and the punch that the artichokes give it. Like you I also try to have something healthy like this in my fridge for when those late afternoon hunger pains set in.
This is so gorgeous and colorful, Traci! A dip based meal is so welcome!
Oooh gimme all the dips (and dip-ables!). Love this background, too. Is it new? It’s so pretty! Thanks for the shared eggplant love. Hope you have a good weekend, Traci!
I’m SO with you, Liz! Share, with a glass of wine? The background is a little over a year old.. it’s a long marble top sofa table I use as a staging area for Vanilla And Bean equipment, books, notebooks etc… and backdrop for photog. I started using the other end (this one you see here). It has more marbling and I think it’s just gorgeous! Thank you for your feed back! You too, Liz! xo