Artichoke And Garbanzo Bean Dip Sandra Lee Recipe

Ingredients for Artichoke And Garbanzo Bean Dip Sandra Lee

• Garbanzo Beans
• 1 (14-ounce) can artichoke hearts, drained (reserve 2 tablespoons of liquid)
• Italian Salad Dressing Mix
• Extra Virgin Olive Oil
• Fresh Lemon Juice
• Bread Round

How to Make Artichoke And Garbanzo Bean Dip Sandra Lee

1. 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.
2. Add the garbanzo beans and artichoke hearts to the work bowl of a food processor.
3. Pulse until finely chopped but not completely pureed; you want some texture.
4. Add 1 tablespoon of Italian dressing mix (or to taste).
5. Pulse to combine.
6. With the food processor running, slowly drizzle in 1/4 cup olive oil until desired consistency is reached.
7. Add 1 tablespoon of lemon juice (or to taste) and pulse until smooth and creamy.
8. Taste and adjust seasonings as needed. Add more lemon juice for brightness or Italian dressing mix for extra flavor.
9. Serve immediately with your favorite dippers such as French bread rounds, cherry tomatoes, carrot sticks, asparagus spears, pita chips, or crackers.