White Bean & Artichoke Dip
{Original post published November 29, 2019}
As someone who easily gets tired of hummus… I’m truly obsessed with this recipe. The flavours are bright and tangy, and it pairs perfectly with veggies or pita. Plus, artichokes and beans are both fantastic sources of FIBRE, which is a key component of keeping our gut microbiome happily in balance. I like to make this for gatherings around the holidays, or any appy night with friends to add a fresh, nourishing option to the spread.
White Bean Artichoke Dip
2 cloves garlic, minced
½ a small onion, diced
1 (small) can cannellini or navy beans, drained and rinsed
1 cup artichoke hearts (drained if marinated in oil)
1 teaspoon freshly grated lemon zest
2 tablespoons freshly squeezed lemon juice (or the juice of half a large lemon)
1/4 cup extra-virgin olive oil, plus 2 tbsp
~1 tsp salt
~½ tsp freshly ground black pepper
Finely chopped fresh parsley leaves, for garnish
Directions:
Heat 2 tbsp of olive oil in a skillet over medium heat. Add the onion and garlic and sautee until fragrant and slightly softened, 3-5 minutes.
Place the garlic and onions in a food processor fitted with the blade attachment along with beans, artichoke hearts, lemon zest and lemon juice, Process until fairly smooth.
With the motor still running, slowly drizzle in the olive oil. Taste and season with salt and pepper as needed.
Serve at room temperature or chilled, garnished with parsley. Store in an airtight container in the fridge for up to a week.
Follow along for more resources and recipes.
