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White Bean Artichoke Dip
A great alternative to hummus!
Recipe from Fine Cooking Magazine, June 2002
INGREDIENTS:
- 1 can (15-1/2 oz.) cannellini beans, drained and rinsed
- 1 can (14-1/2 oz.) artichoke hearts, drained and rinsed
- 1 small clove garlic, chopped
- 2 TBS fresh lemon juice
- 2 TBS extra-virgin olive oil; more for drizzling
- 3 TBS freshly grated Parmigiano Reggiano
- 1 tsp fresh rosemary, chopped
- salt and black pepper (to taste)
- Cayenne pepper or sprig of fresh rosemary (for garnish)
- Purée until smooth in a food processor:
- 1 can (15-1/2 oz.) cannellini beans, drained and rinsed
- 1 can (14-1/2 oz.) artichoke hearts, drained and rinsed
- 1 small clove garlic, chopped
- 2 TBS fresh lemon juice
- With the food processor running, add:
- 2 TBS extra-virgin olive oil
- 1-2 TBS water to smooth purée (if needed)
- Add to purée until fully incorporated:
- 3 TBS freshly grated Parmigiano Reggiano
- 1 tsp fresh rosemary, chopped
- salt and black pepper (to taste)
- Transfer to a medium bowl, and garnish dip with:
- Cayenne pepper or sprig of fresh rosemary
- drizzle of extra-virgin olive oil
- You can make the dip a day ahead and refrigerate it; bring it to room temperature before serving.
Prep Time: 5 min
Cook Time: 0 min
Difficulty: Easy
Servings: 6-8
Serving Size: yields approx. 2 cups
Serving Suggestions: Serve with pita chips, bread or vegetables. Also try our Walnut & Cannellini Bean Dip and Garlic Lover's Hummus. Read about this recipe in the Family Spice Blog!
June 3, 2002