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White Bean and Artichoke Dip with Crudite

Appetizers, gluten-free, Quick & Easy, Vegetarian
  • Author: claire

Ingredients

Scale

For the White Bean and Artichoke Dip:

  • 115 oz. can of white beans, drained and rinsed
  • 4 garlic cloves, peeled and smashed
  • 6 oz. marinated artichoke hearts 
  • 12 Tablespoons extra virgin olive oil
  • 67 fresh basil leaves + more for garnish
  • 1/4 teaspoon cayenne red pepper
  • 1/2 lemon, juiced {about 2 Tablespoons for me} + lemon zest for garnish
  • Salt and pepper to taste

Garnishes

  • Fresh basil
  • Fresh parsley
  • Lemon Zest
  • Extra cayenne pepper

Instructions

  1. Place the white beans, garlic, artichokes and marinade in the food processor and blend for 1 minute. Slowly add the 2 Tablespoons of extra virgin olive oil as you run the motor and blend for another 1 minute or until the dip begins to become smooth and creamy. Add the basil leaves, cayenne pepper, lemon juice and continue to blend until well combined and creamy. Add the salt and pepper to taste. Taste and adjust seasonings.
  2. Put the dip into a serving bowl and garnish with fresh basil, parsley and lemon zest. Serve with baguette slices or pita chips and vegetables.

Keywords: Appetizers, gluten-free, Quick & Easy, Vegetarian, Mediterranean, Mediterranean diet