Tuesday, August 27, 2019

Artichoke and White Bean Dip with Rosemary

I love Hummus but I like to switch it up a bit and found this easy recipe.  It’s a great dip to serve with homemade pita chips or an assortment of your favorite veggies.

Artichoke and White Bean Dip with Rosemary
The Karma Chow Ultimate Cookbook by Melissa Costello

2            teaspoons extra virgin olive oil
2            garlic cloves, peeled and minced
1            shallot, peeled and finely chopped
2            tablespoons fresh-squeezed lemon juice
1/4         cup Vegenaise (or other brand of vegan mayo)
1            tablespoon apple cider vinegar
2            cups canned white beans, drained and rinsed
1/4         teaspoon salt
1/2         teaspoon chopped fresh rosemary
1/2         teaspoon powdered mustard
1/4         teaspoon pepper
1.5         cups frozen artichoke hearts, thawed (jarred or canned are fine, but
              drain first).
            Sea salt and ground pepper, to taste.

In a skillet over low heat, heat the olive oil and sauté the garlic and shallot until soft.  Put the garlic and shallot mixture into a food processor, along with the remaining ingredients, except for the artichoke hearts.  Process until smooth.  Add the artichokes and pulse,  but you still want some chunks to remain intact.  Season with salt and pepper.

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