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
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
7g
Fat
0g
Carbs
14g
