White Bean and Artichoke Dip
Dana McFadden
A party perfect take on hummus!
ingredients
- Home made pita chips
- 15 1/2 ounce can cannellini beans, drained and rinsed
- 14 1/2 ounce can artichoke hearts, drained and rinsed
- 2 Tablespoons olive oil
- 1 clove garlic, chopped
- 2 Tablespoons fresh lemon juice
- 3 Tablespoons freshly grated Parmigiano-Reggiano
- 1 teaspoon chopped fresh rosemary
- cayenne
- kosher salt
- freshly ground pepper
directions
- 1
In a food processor, blend the beans, artichoke hearts,garlic and lemon juice to a smooth paste.
- 2
With the machine running, add the olive oil, and blend to a smooth consistency, adding 1-2 Tablespoons water if needed to adjust consistency.
- 3
Blend in the cheese and rosemary, and season with salt and pepper.
- 4
Transfer to serving bowl, and sprinkle with 2 generous pinches of cayenne, and lightly drizzle with olive oil.
- 5
Serve with pita chips.
Source: Dana
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