One-Step Artichoke Bean Dip With Roasted Red Peppers

Submitted by akgrown

"A super easy savory dip. Can be made ahead up to 24 hours."

 

• Ready In: 5mins
• Ingredients: 11
• Serves: 12-14

ingredients

• Dip

• 1 (19 ounce) can cannellini beans, rinsed and drained
• 1 (14 ounce) can artichoke hearts, drained
• 1⁄4 cup olive oil
• 3 tablespoons lemon juice
• 2 -3 garlic cloves, quartered
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon cayenne pepper

• For Serving

• 1⁄4 cup roasted red pepper, strips
• 1 tablespoon fresh basil, snipped
• kosher salt
• toasted baguette, slices or pita chips

directions

1. In a food processor combine all ingredients. Cover and process until almost smooth. Transfer to serving bowl. Cover and let stand at room temperature until ready to serve(up to 2 hours). Or cover and chill up to 24 hours. Let stand at room temperature about 1 hour before serving.
2. To serve, sprinkle lighlty with additional salt. Top with roasted red pepper strips and basil. Serve with crackers, baguette slices, or pita chips.

Reviews

[Katanashrp]

Simple, satisfying and scrumptious. Thank you.

 

[Maito]

This was good! I did follow other reviewers and pureed the basil into it, and left a third of the artichokes more chunky.

 

[TattooedMamaof2]

I found this recipe in the December 2005 Better Homes & Gardens magazine, and was just about to post this myself! I've made this many times and it is just delightful!

 

[Koechin Chef]

SOOOOOOOOOO Good!!! This is just like the Best Hummus, without all the calories. Will make this often. Thanks for posting.

 

[DreamoBway]

Dangerously good! 12-14 servings?! Forget it, I could eat it all by myself. I almost forgot the lemon juice, but good thing I didn't. It brightens it up nicely. I used a 15 oz can of beans, and I think it gave it a good hummus-like texture. Thank you so much for posting!