Ingredients for Artichoke And Garbanzo Bean Dip Sandra Lee
- 1 (15 ounce) can garbanzo beans
- 1 (14 ounce) can artichoke hearts, drained, reserving about 2 tablespoons liquid
- 1 tablespoon Italian dressing mix
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- French bread rounds, for serving
- cherry tomatoes, for serving
- carrot sticks, for serving
- asparagus spears, for serving
- pita chips, for serving
- crackers, for serving
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How to Make Artichoke And Garbanzo Bean Dip Sandra Lee
- Drain and rinse one (15-ounce) can of garbanzo beans. Drain one (14-ounce) can of artichoke hearts, reserving about 2 tablespoons of the liquid.
- Add the garbanzo beans and artichoke hearts to the work bowl of a food processor.
- Pulse until finely chopped but not completely pureed; you want some texture.
- Add 1 tablespoon of Italian dressing mix (or to taste).
- Pulse to combine.
- With the food processor running, slowly drizzle in 1/4 cup olive oil until desired consistency is reached.
- Add 1 tablespoon of lemon juice (or to taste) and pulse until smooth and creamy.
- Taste and adjust seasonings as needed. Add more lemon juice for brightness or Italian dressing mix for extra flavor.
- Serve immediately with your favorite dippers such as French bread rounds, cherry tomatoes, carrot sticks, asparagus spears, pita chips, or crackers.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
2g
Fat
6g
Carbs
8g
