White Bean & Artichoke Dip
- Ready In:
- 20mins
- Ingredients:
- 10
- Yields:
-
2 cups
- Serves:
- 6-8
ingredients
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 14 1⁄2 ounces artichoke hearts, drained and rinsed
- 1 small garlic clove, minced
- 2 tablespoons lemon juice
- 3 tablespoons parmigiano-reggiano cheese, grated
- 1 teaspoon fresh rosemary, chopped
- 2 tablespoons olive oil
- salt
- pepper
- cayenne pepper
directions
- In a food processor, blend the rinsed beans, artichoke hearts, garlic and lemon juice until smooth.
- With machine running, add the 2 tablespoons of olive oil. If need be, you can add a tablespoon or two of water to get the consistency you like.
- Blend in the cheese and rosemary; season with salt and pepper.
- Transfer to a medium bowl. Sprinkle the top with a little cayenne pepper and drizzle with just a little olive oil. Serve with pita chips or crackers.
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Reviews
-
This was so easy to pull together-- it's a very flavorful and healthy dip. I served it with Crispy Beer Flatbread, but would be great with any cracker. As a former Midwest girl now also So Cal resident I appreciate that you can pull a lemon off a tree and get the fresh herbs out of the garden year round--isn't CA great, Pam? Thanks for a fun recipe.
RECIPE SUBMITTED BY
Pam-I-Am
Camarillo, California