Dip some crusty bread into this healthy, vegetarian artichoke and cannelini bean dip.


  • 1 1/2 cups (375ml) extra virgin olive oil
  • 1 1/2 cups basil leaves, plus extra to garnish
  • 1 garlic clove, halved
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 1 cup chopped marinated artichoke hearts (about 3 whole)
  • 1/4 cup (60ml) lemon juice
  • Crudites (such as blanched asparagus, baby zucchini and baby (Dutch) carrots) and toasted baguette slices, to serve


  1. Place the olive oil in a saucepan over medium heat for 5 minutes. When hot, add the basil leaves (stand back as the oil may splatter) and cook for a further 30 seconds. Remove from the heat and cool slightly. Pour mixture into a food processor and whiz until basil is finely chopped. Pass through a fine strainer, discarding the leaves.
  2. Place garlic, beans, chopped artichoke and lemon juice in the (cleaned) food processor. With the motor running, slowly add oil, then season to taste.
  3. Serve topped with basil, accompanied by crudites and toasted baguette for dipping.