Lemony Artichoke White bean Dip
Total Time
10 minutes
Prep Time
10 minutes
Rating
5 out of 5 stars
(28)
Ingredients
8 servings
- 14-ounce can white beans, rinsed and drained ( about 1 1/2 cups cooked white beans)
- 12-ounce jar marinated artichokes hearts (about 1 1/2 cups), drained, save the marinade!
- 2 cloves garlic
- 3 tablespoons tahini paste
- 3/4 teaspoons salt
- 1/4 teaspoon cracked pepper
- zest from one large lemon, divided
- 1 tablespoon olive oil
How would you rate this recipe?
Preparation
Step 1
Place drained, rinsed white beans in a food processor (or use a Vita mix- for ultra-creamy!), add garlic, drained aritchoke hearts, tahini paste, salt, pepper and 2/3 rds of the lemon zest. Add 1 tabblespoon olive oil and 3-4 tablespoons of the marinade ( start with 3) and puree until ultra-smooth. In a food processor, this may take up to 2 minutes! You want this as creamy as possible.
Step 2
Taste and adjust salt, adding more to taste. For a “looser” dip, add a little more marinade, a tablespoon at a time.
Step 3
Spoon Artichoke dip into medium-sized shallow bowl and with the back of a spoon, swirl a circular “well” into it, where the olive oil will go. See photos.
Step 4
Drizzle a couple tablespoons olive oil into the “well”, sprinkle with chili flakes snf scatter with fresh herbs and the remaining lemon zest.
Step 5
Serve with crackers, veggies, chips, or toasty pita bread.
Step 6
Save recipe for the next time?
