White Bean & Artichoke Dip
Rate this recipe
4/5
(1 Votes)
Ingredients
- 1 can (15-1/2 oz.) cannellini beans, drained and rinsed
- 1 can (14-1/2 oz.) artichoke hearts, drained and rinsed
- 1 small clove garlic, chopped
- 2 Tbs. fresh lemon juice
- 2 Tbs. extra-virgin olive oil; more for drizzling
- 3 Tbs. freshly grated Parmigiano Reggiano
- 1 tsp. chopped fresh rosemary
- Kosher salt and freshly ground black pepper
- Cayenne
Details
Preparation
Step 1
In a food processor, blend the beans, artichoke hearts, garlic, and lemon juice to a smooth paste. With the machine running, add the 2 Tbs. oil. If needed, add 1 to 2 Tbs. water to get a smooth consistency. Blend in the cheese and rosemary; season with salt and pepper. Transfer to a medium bowl, sprinkle with 2 generous pinches cayenne and drizzle with oil. Serve with crackers or pita chips.
Make Ahead Tips
You can make the dip a day ahead and refrigerate it; bring it to room temperature before serving.
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