Artichoke and Cannellini Bean Dip

READY IN: 10mins
Recipe by Jewelies

Serve with Grissini

Top Review by echo echo

I love marinated artichokes, which I sometimes eat right out of the jar, so this sounded quite tempting to me. Jewelies told me by zmail that she drains the artichokes before processing and so I did, too, but I reserved the marinade and used it in place of the oil. When I started to add the marinade (Step 2), I did so quite gradually and stopped adding as soon as I got to a consistency that seemed to hang together well. Because I happen to love thyme with artichokes, I also added a pinch of thyme. The next time I might add garlic, as I think it would be good with that, also. I did drizzle a small amount of extra virgin olive oil over the dip, just enough to add a hint of the olive flavor. I didn't have grissini (same thing as bread sticks, I believe?), but toasted some pita wedges in the over and used those as dippers. I'd like to try this with bacon flavor crackers as dippers, which I suspect would be quite good.

Ingredients Nutrition

Directions

  1. Place artichoke hearts in a food processor with beans, parmesan and parsley, and process to combine.
  2. Slowly add oil through the feed tube and continue to process until smooth.
  3. Drizzle with extra oil.

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