Lemony dill, butter bean, and artichoke dip

Dips rule the snack world, but most of them don’t contain the right mix of macros to help us stay full and energized until our next meal—that is, far, far away from the candy drawer. This hummus alternative, made mostly of pantry staples, is a guaranteed three o’clock pick-me-up.

With a strong baseline of fiber and protein (about 7 grams each per serving) covered via butter beans, artichokes bring a big hit of inulin, a prebiotic fiber, to the party, further preventing a snack attack comeback. A double hit of quality fats from olive oil and tahini deliver the final leg of the feeling-full trifecta and keep those “feed me” hormones at bay.

Lemony Dill, Butter Bean, and Artichoke Dip

Yield: approx. 2 ½ cups

Ingredients 

• 1 15-ounce can butter beans, drained and rinsed 
• 1 12–14.5-ounce jar marinated artichoke heart quarters, drained
• 3 cloves garlic, grated
• ¼ cup tahini, well stirred
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 small bunch dill, chopped 
• 1 teaspoon kosher salt
• ½ teaspoon red pepper flakes
• Extra virgin olive oil, for topping

Procedure

1. Add all ingredients to a food processor and blend until smooth and creamy, about 3 to 4 minutes. 
2. Taste, and adjust seasoning to your liking. 
3. Transfer to a serving bowl and top with a generous drizzle of olive oil and an extra pinch of red pepper flakes, if you fancy. 
4. Serve with chips or veggies, spread it on a sandwich, or use it as the base of a grain bowl.
5. Store leftovers in the fridge for up to a week. 

Notes and Substitutions 

• No butter beans? Great Northern, Navy, or Cannellini beans work as well.
• Any tender herb (like parsley, cilantro, basil, or mint) can be subbed for the dill.
• Save the marinade from the artichoke hearts for salad dressing.