White Bean and Artichoke Dip

By AzWench

Do not subsitute canned or jarred artichokes for the frozen artichokes. Be sure to puree the beans to a smooth texture before stirring in the artichokes.

Ad

Ingredients

• 1 (15-ounce) can cannellini beans, rinsed
• 3 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons grated lemon zest
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon water
• 1 shallot, minced
• 1 garlic clove, minced
• Salt and Pepper
• Pinch cayenne pepper
• 1 (9-ounce) package frozen artichoke hearts, thawed, squeezed dry, and chopped fine
• 1 tablespoon minced fresh parsley or mint

Preparation

Step 1

Process the beans, oil, lemon juice, water, shallot, garlic, 1/2 teaspoon salt, 1/8 teaspoon pepper, and cayenne together in a food processor until smooth, about 30 seconds. Transfer to a bowl and stir in the lemon zest, artichokes, and parsley. Cover and refrigerate.