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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
1Place 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.
White Bean Artichoke Dip
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
1Place 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.
