White Bean and Artichoke Dip

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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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Ingredients:

  • 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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Directions:

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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Spicy Superbowl White Bean Dip

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This year I decided to go the healthy, lactose-free route for the Superbowl party I’m going to. I found a spicy Asian white bean dip and decided to change the recipe a bit

Ingredients:

  • 2 15 oz cans of white beans
  • 4 tablespoons of Siracha
  • 2 tablespoons of olive oil
  • 1/2 cup water
  • 2 teaspoons sesame oil
  • 2 cloves of garlic
  • 2 teaspoons of lemon pepper
  • 1 teaspoon minced onion
  • 1/2 teaspoon parsley flakes

Directions (wait for it… this is going to be tricky…)

  1. Put all of the ingredients in a blender
  2. Serve with pita chips, veggies, or any other type of snack
  3. Enjoy! Go Football!