Artichoke Bean Dip with Roasted Red Peppers
By rainmaker
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Ingredients
- 1 19 oz can cannellini beans (white kidney beans), rinsed and drained
- 1 14 oz can artichoke hearts, drained
- 1/4 cup extra virgin olive oil
- 2 to 3 cloves garlic, quartered
- 3 Tbsp. lemon juice
- 1/4 tsp. coarse sea salt or kosher 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
Details
Preparation time 20mins
Cooking time 20mins
Preparation
Step 1
In a food processor bowl combine beans, artichokes, oil, garlic, lemon juice, salt and cayenne pepper. Cover and process until almost smooth, scraping sides as necessary.
Transfer to a serving bowl; cover and let stand at room temperature until ready to serve (up to 2 hours). For longer storage, cover and chill up to 24 hours. Let stand at room temperature about 1 hour before serving. To serve, sprinkle lightly with additional sea salt. Top with sweet pepper strips and basil. Serve with crackers, baguette slices or pita chips.
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