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Overhead shot of Roasted Eggplant Artichoke White Bean Dip shared with fresh veggies, olives and nuts.

Roasted Eggplant Artichoke White Bean Dip Recipe

A shareable dip or spread that delivers satisfying texture and complex flavor. Roasted Eggplant Artichoke White Bean Dip is simple to whip up and is freezer friendly. Pair it with your favorite wine, crostini, crackers and veggies for a most satisfying snack! 
Course Appetizer, Happy Hour, Snack
Cuisine American, Mediterranean
Keyword Appetizer, Dip, gluten free, Healthy Apppetizer Recipe, Roasted Eggplant, Snack, Spread, Vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 Servings
Calories 452kcal
Author Traci York | Vanilla And Bean


  • 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


  • 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. 


Calories: 452kcal | Carbohydrates: 38g | Protein: 12g | Fat: 31g | Saturated Fat: 4g | Sodium: 1312mg | Potassium: 531mg | Fiber: 14g | Sugar: 7g | Vitamin A: 805IU | Vitamin C: 35.6mg | Calcium: 135mg | Iron: 4.4mg