White Bean & Artichoke Dip
Ingredients
-
1 can (15-1/2 ounces) cannellini beans, drained and rinsed
-
1 can (14-1/2 ounces) artichoke hearts, drained and rinsed
-
1 small clove garlic, chopped
-
2 tablespoons fresh lemon juice
-
2 tablespoons extra-virgin olive oil; more for drizzling
-
3 tablespoons freshly grated Parmigiano Reggiano
-
1 teaspoon chopped fresh rosemary
-
Kosher salt and freshly ground black pepper
-
Cayenne
Directions
1.
In a food processor, blend the beans, artichoke hearts, garlic, and lemon juice to a smooth paste. With the machine running, add the 2 tablespoons oil. If needed, add 1 to 2 tablespoons water to get a smooth consistency. Blend in the cheese and rosemary; season with salt and pepper. Transfer to a medium bowl, sprinkle with 2 generous pinches cayenne and drizzle with oil. Serve with crackers or pita chips.
2.
Make Ahead: You can make the dip a day ahead and refrigerate it; bring it to room temperature before serving.
Add Your Review
Recommended Recipe:
Double Cheese and Bean Nachos
It's hard to resist a platter of crunchy, gooey nachos, especially this jalapeno-studded version loaded with cheese.
See RecipeMore Great Recipe Ideas from Fine Cooking Magazine
