Ingredients for Artichoke Bean Dip
- Navy Beans
- Marinated Artichoke Hearts
- 2 tablespoons lemon juice
- Garlic Clove
- Green Onions
- Salt And Pepper
How to Make Artichoke Bean Dip
- Combine 1 (14-ounce) can artichoke hearts (drained), 1 (15-ounce) can cannellini beans (drained and rinsed), 1/4 cup olive oil, 2 tablespoons lemon juice, 1 clove garlic (minced), 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a food processor.
- Blend until completely smooth, scraping down the sides as needed.
- Taste and adjust seasonings as desired. For a creamier dip, add 1-2 tablespoons of water while blending.
- Refrigerate for at least 30 minutes to allow the flavors to meld and the dip to thicken. Serve chilled with toasted bread, carrot and celery sticks, or as a spread for wraps with grilled chicken and tomato slices.
- For a quick pasta sauce, toss 1 cup of the dip with cooked pasta. Add some chopped fresh herbs for an extra burst of flavor!
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
7g
Fat
0g
Carbs
14g
