White Bean and Artichoke Dip


Sorry it’s been a bit since I posted – life has gotten a little insane and I haven’t had time to cook new dishes. A lot of the recipes on my blog are my go to staples so it takes a bit of effort to try something new and then remember to actually post it.

This was a dip I made for a Potluck that was for a good-bye party for a co-worker. The recipe initially came from FineCooking.com, but I changed some of the ingredients.

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  • 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;┬ámore for drizzling
  • Kosher salt, freshly ground black pepper, paprika and adobo seasoning
  • Cayenne

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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. Season with salt, pepper, adobo and paprika. Transfer to a medium bowl, sprinkle with 2 generous pinches cayenne and drizzle with oil. Serve with crackers, pita chips or carrots.

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I feel like ever person that cooks knows how to make guacamole, and had their own recipe, myself included. I love making guacamole, and like use it in a variety of dishes; on a burrito, mixed with rice and chicken, on eggs, with chips or veggies, the list goes on and on.

  • 1 Avocado
  • Tomato (if my avocado is one cup, i’ll use a 1/4 cup of tomato, but I eye ball it)
  • One clove of garlic (or more of less depending on how much you live garlic)
  • Lime
  • Seasoned Salt – I use salt and lime to balance each other out so it’s not to sour or salty
  • Chili Powder or Cajun seasonings to taste
  • Optional: toasted pine nuts, chick peas, or really anything you think might taste good in it… the sky is the limit

Mash it all together and then enjoy it with your favorite meal or snack.