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Chef Linda Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food. View Recipes

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White Bean Artichoke Dip

By Chef Linda

Easy, delicious, and bound to get rave reviews, this dip is perfect for slathering on slices of toasted baguette or for dipping veggies like red bell pepper, endive, or cauliflower. This is one recipe where canned beans work beautifully because they are soft and when blended, very creamy. Jarred artichokes, marinated in olive oil, vinegar, and seasonings add more flavor, but if you can only find them canned, they'll work just fine. Always keep a can of white beans and jar of artichoke hearts in the pantry and you'll be ready for last-minute entertaining. If by some crazy chance, there's any left, use it as a sandwich spread.

Ingredients

 2 cloves garlic, peeled
 Sprig of fresh rosemary, leaves removed
 ¼ cup olive oil
 1 (15 ounce) can cannellini beans, drained and rinsed
 1 (15 ounce) jar artichoke hearts, mostly drained
 Pinch of crushed red pepper flakes
 Juice of 1 lemon
 Salt and pepper

Directions

1

Place garlic and rosemary in a food processor and run until rosemary and garlic are minced. Place everything else in food processor and pulse till combined and still a little chunky. Taste and adjust seasonings. Serve immediately or cover and store in fridge for up to a week.

Notes

White Bean Artichoke Dip
IngredientsDirections

White Bean Artichoke Dip

DifficultySuper Easy
YIELDS
About 2 cups

INGREDIENTS

 2 cloves garlic, peeled
 Sprig of fresh rosemary, leaves removed
 ¼ cup olive oil
 1 (15 ounce) can cannellini beans, drained and rinsed
 1 (15 ounce) jar artichoke hearts, mostly drained
 Pinch of crushed red pepper flakes
 Juice of 1 lemon
 Salt and pepper

DIRECTIONS

1

Place garlic and rosemary in a food processor and run until rosemary and garlic are minced. Place everything else in food processor and pulse till combined and still a little chunky. Taste and adjust seasonings. Serve immediately or cover and store in fridge for up to a week.

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