Artichoke Bean Dip with Roasted Red Peppers (one-step)

By angielaine

I ltook this to Chad and Pooja’s SuperBowl 2009 Party. It was so easy to make and everyone enjoyed it – they even compared it to Hummus they get at Whole Foods!

Ingredients

• 19 oz can cannellini beans (white kidney beans), rinsed and drained
• 14 oz can artichoke hearts, drained
• 1/4 cup extra-virgin olive oil
• 3 Tbsp lemon juice
• 2 to 3 garlic cloves, quartered
• 1/4 tsp course sea salt
• 1/4 tsp cayenne pepper
• 1/4 cup roasted red sweet pepper strips
• 1 Tbsp snipped fresh basil
• Assorted crackers, toasted baguette slices, or toasted pita chips

Preparation

Step 1

In a food processor combine beans, artichokes, olive oil, lemon juice, garlic, salt, and cayenne pepper. Cover and process until almost smooth, scraping side of bowl as necessary. Transfer to serving bowl. Cover; let stand 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 prior to serving. To serve, sprinkle lightly with additional salt. Top with red pepper strips and basil.