
This filling spinach artichoke bean mix turns your favorite dip into a protein-packed meal that keeps wonderfully for hectic weekdays. The smooth dressing, soft beans, and tasty veggies work together perfectly, getting even better as they sit in your fridge.
I came up with this dish when hunting for Sunday lunch preps that would actually taste yummier by midweek. Unlike most salads that go limp and sad, these flavors blend amazingly over time.
What You'll Need
- Cannellini beans: bring a smooth feel and gentle taste that soaks up the dressing wonderfully
- Garbanzo beans: add a nutty flavor and firm bite that won't go mushy in the fridge
- Artichoke hearts: bring that key tangy kick — grab ones in water not oil for best results
- Fresh spinach: gives bright color, good-for-you stuff, and that classic spinach artichoke taste
- Green onions: add light flavor without taking over — look for ones with bright tops
- Parmesan cheese: adds rich savory depth — grate it fresh for tastiest results
- Greek yogurt: makes everything creamy with less fat than normal dips and adds protein
- Mayonnaise: balances yogurt's tang with richness — stick with real mayo, not miracle whip
- Lemon zest: wakes up all the flavors without making things soggy
- Garlic: gives the dressing that must-have flavor kick — fresh works way better than powder
- Italian seasoning: has just the right herb mix to match the veggies and beans
- Salt: makes all other flavors pop — kosher salt works really well here
Easy Instructions
- Mix your main stuff:
- Rinse both bean types until water runs clear to get rid of extra starch and salt. Put them in a big bowl with cut-up spinach, artichoke hearts, and green onions. Make sure your bowl's big enough to mix everything without making a mess.
- Whip up the sauce:
- In another smaller bowl, mix Greek yogurt, mayo, parmesan, chopped garlic, Italian herbs, lemon zest, and salt until smooth. Add a splash of water to make it just runny enough to coat everything nicely. You want it thick enough to stick to the beans but not so thick it won't spread around.
- Put it all together:
- Pour your sauce over the bean mix and stir well with two big spoons. Make sure you scoop from the bottom so everything gets coated evenly. It might look too wet at first, but don't worry—the beans will soak up some of that goodness.
- Chill out and enjoy:
- Let your creation hang out in the fridge for at least 30 minutes before digging in so the flavors can start to mingle. If you're meal prepping, pop it in an airtight container and it'll stay yummy for up to a week.

The artichoke hearts really make this dish special, turning a basic bean mix into something awesome. My family wasn't sure about it at first but now they always ask me to bring it to gatherings since it travels so well and doesn't wilt like regular leafy salads.
Keeps Fresh For Days
This mix really shines in how well it keeps, totally unlike most salads that go sad and soggy fast. The beans and artichokes stay firm while the flavors get even better over a few days. Just store it in a sealed container, press some plastic wrap right on top before putting the lid on to keep air out. It'll stay tasty for up to 7 days, making it great for weekly lunch prep. I think it's even tastier on days 2 and 3 when the beans have soaked up more of that yummy dressing.

Easy Swaps
You can tweak this recipe lots of ways to fit what you need or like. Make it vegan by swapping Greek yogurt for plant-based yogurt, using nutritional yeast instead of parmesan, and grabbing vegan mayo. If you can't do dairy, try coconut yogurt and skip the cheese, just add a bit more salt. Don't like beans? Try diced cooked chicken and chickpea pasta chunks instead. No artichokes around? Roasted red peppers or marinated mushrooms work great too. The basic idea of creamy dressing with veggies and protein still works no matter what you swap.
Goes Great With
This hearty mix works as a full meal on its own but also goes great with other foods. Serve it with warm pita wedges or crusty bread for scooping up all that creaminess. For a lighter lunch, spoon some into butter lettuce leaves for fancy little cups you can eat with your hands. At dinner, it makes a great side with grilled chicken, fish, or big mushroom caps. In summer, I love to serve it as part of a cold Mediterranean plate with olives, cucumber slices, and good feta for an easy no-cook dinner.
Frequently Asked Questions
- → Can I swap out Greek yogurt here?
Totally! Sour cream or any plant-based yogurt will work fine.
- → How long will this dish keep?
It keeps well for about 7 days when stored airtight in the fridge.
- → Can I use different beans in this?
Sure! Try black beans, navy beans, or great northern ones as substitutes.
- → Any veggies I could toss in?
Of course! Cucumber, roasted peppers, or cherry tomatoes are great additions.
- → Can I make the dressing early?
Yes, you can mix it up and chill it for 3 days before using.