White Bean & Artichoke Dip

White Bean & Artichoke Dip
Photo by Scott Phillips

Ingredients

  • 2 Tbs. extra-virgin olive oil; more for drizzling
  • 1 tsp. chopped fresh rosemary
  • Cayenne
  • 3 Tbs. freshly grated Parmigiano Reggiano
  • Kosher salt and freshly ground black pepper
  • 1 can (15-½ oz.) cannellini beans, drained and rinsed
  • 2 Tbs. fresh lemon juice
  • + 2 more ingredients
    • 1 can (14-½ oz.) artichoke hearts, drained and rinsed
    • 1 small clove garlic, chopped

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, ...

View full recipe at Fine Cooking

Comments

Variations on White Bean & Artichoke Dip

  • White Bean and Artichoke Dip
    • 3 tablespoons fresh lemon juice
    • 1 14 oz artichoke hearts (packed in water)
    • 1 clove garlic
    • 1 teaspoon dried rosemary
    • 2 15.5 oz each white beans


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