Artichoke Bean Dip With Roasted Red Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This One-Step Artichoke Bean Dip with Roasted Red Peppers gives a different twist on an old standby. This recipe is from BHG and it is delicious. 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 |
3 tbsp. lemon juice |
2 to 3 cloves garlic, quartered |
1/4 tsp. coarse sea salt or kosher salt |
1/4 tsp. cayenne pepper - i used a pinch |
1/4 cup roasted red sweet pepper strips(i omitted) |
1 tbsp. snipped fresh basil |
coarse sea salt or kosher salt |
assorted crackers, toasted baguette slices, or toasted pita chips |
Directions:
1. In a food processor combine beans, artichokes, olive oil, lemon juice, garlic, salt, and cayenne pepper.
2. Cover and process until almost smooth, scraping sides of bowl as necessary.
3. Transfer to serving bowl.
4. Cover; let stand at room temperature until ready to serve (up to 2 hours).
5. Or cover and chill up to 24 hours.
6. Let stand at room temperature about 1 hour before serving.
7. To serve, sprinkle lightly with additional salt. (I omitted this step)
8. Top with roasted red sweet pepper strips and basil.
9. Note: I topped it with freshly chopped parsley.
10. Serve with crackers, baguette slices, or pita chips.
11. Makes 12 to 14 (3-tablespoon servings).
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