Its a Dip...a Sandwich Spread...and a Soup!

I'm always trying to create new dips for me and my husband to enjoy on movie night! So that's how I came up with this one! It tasted so good we wanted to just eat it by the spoonful! Then we ate it the next day for lunch as a sandwich spread. And then we tried it as a soup by thinning it out with chicken broth and tossing some garlic croutons on top! We loved it ALL 3 ways!

• Ready In: 25 mins
• Serves: 6-8

Ingredients

• 2 (15 ounce) cans  small white beans, drained and rinsed
• 2  tablespoons extra virgin olive oil
• 2  large garlic cloves, crushed
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon black pepper
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon dried thyme
• 1  teaspoon liquid smoke flavoring
• 2  tablespoons fresh chives, chopped
• 1  cup marinated artichoke, hearts-drained and chopped
• 1 (4 ounce) can  chopped mild green chilies
• 4  ounces  shredded sharp cheddar cheese
• 4  ounces low-fat cream cheese

Directions

1. Put the drained marinated artichoke hearts and the drained and rinsed white beans in a food processor and pulse til chopped well. Set aside.
2. Heat olive oil in a large skillet on medium heat and saute garlic for about 1 minute. Then add salt, pepper, cayenne and thyme. Cook, stirring constantly for about another minute.
3. Turn heat to low and add green chilies and liquid smoke. Stir to mix well.
4. Then add white bean mixture, softened cream cheese, cheddar cheese and 1/2 the chives. Stir and cook til cheeses melt and mixture is heated through.
5. Pour into a serving bowl and top with remaining chives. Serve warm with crackers -- or spread on sliced bread for a sandwich -- or thin it out with chicken broth and top with croutons for a soup.