Tuesday, May 12, 2009

White Bean and Artichoke Dip

This recipe was adapted from The Rest of the Best and More, Volume 2. It is good served on a veggie platter, and also is an excellent dip with crackers, such as Food Should Taste Good Sweet Potato Chips. These crackers are super delicious all on their own too, and work with all of Little Man's allergies. There are several flavours available for these corn-based chips, and most should be safe for us so we will be trying more of these soon. Now back to the dip:
  • 19 oz can white kidney beans, drained and rinsed
  • 14 oz can artichoke hearts, drained and chopped
  • 1/2 small garlic clove, minced
  • 2 Tbsp fresh lemon juice
  • 1 tsp chopped fresh rosemary (or dill)
  • 1-2 Tbsp olive oil
  • salt and pepper
  • dash of cayenne
  1. Combine beans, artichokes, garlic and lemon juice in a food processor.
  2. Blend together, adding olive oil (while machine is running) until dip is smooth.
  3. Stir in chopped herbs, salt and pepper to taste, and the dash of cayenne.

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