Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the drained roasted artichokes, white cannellini beans, lemon juice and zest, olive oil, fresh thyme, oregano, basil, salt, pepper, and minced garlic.

Using a food processor or blender, blend the mixture until smooth, adding additional olive oil if necessary.

Pour the dip mixture into a greased baking dish and spread it evenly.

Sprinkle the Italian cheese blend generously over the top.

Bake for about 7–10 minutes or until the cheese is bubbly and golden.

Let it cool for a couple of minutes before serving warm with dippers.