One-Step Artichoke Bean Dip With Roasted Red Peppers

A super easy savory dip. Can be made ahead up to 24 hours.
- Ready In:
- 5mins
- Serves:
- Units:
Nutrition Information
8
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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
- 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.
- To serve, sprinkle lighlty with additional salt. Top with roasted red pepper strips and basil. Serve with crackers, baguette slices, or pita chips.
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