Sweet Onion, White Bean, and Artichoke Dip

This dip comes together in about 15 minutes; prepare and store it in the refrigerator up to two days in advance.

Yield: 8 servings (serving size: about 1/3 cup dip and 4 pita wedges)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 185
  • Calories from fat: 18%
  • Fat: 4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 7.8g
  • Carbohydrate: 33.3g
  • Fiber: 5.4g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 725mg
  • Calcium: 60mg


  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 2 teaspoons sugar
  • 4 garlic cloves, sliced
  • 1 (15.5-ounce) can Great Northern beans, rinsed and drained
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon chopped fresh oregano
  • 1/8 teaspoon ground red pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (14-ounce) can artichoke hearts, drained
  • 4 (6-inch) pitas, cut into 8 wedges


  1. Heat oil in a nonstick skillet over medium-high heat. Add onion, sugar, and garlic; cook for 5 minutes or until golden brown. Combine onion mixture, beans, and next 6 ingredients (through artichokes) in a food processor; process until smooth. Serve with pita wedges.
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