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Green Goddess White Bean & Artichoke Dip (great as a spread, too)
Yield: 2 cups
Protein-rich and loaded with fresh flavor, this versatile dip tastes equally fabulous in a sandwich or wrap and is an easy alternative to hummus.

Ingredients

  •  1 (15-ounce) can cannellini beans, rinsed and drained (reserve a few tablespoons of the liquid for later)
  • 1 (6-ounce) jar marinated artichokes, rinsed and drained (see tip)
  •  ½ cup loosely packed fresh basil
  •  ¼ cup roughly chopped fresh chives
  •  ¼ cup loosely packed fresh parsley (flat leaf or curly)
  • 1 tablespoons freshly squeezed lemon juice +zest of 1 lemon
  • 2 cloves garlic, peeled and chopped
  •  ½ – ¾ teaspoon kosher salt and ¼ teaspoon fresh black pepper
  • 3 tablespoon olive oil
  •  For serving: assorted crudités, pita chips, crackers

 

Instructions

  1. In a food processor combine the beans, artichokes, herbs, lemon juice and zest, garlic, salt and pepper, starting with ½ teaspoon of kosher salt; process until fairly smooth, scraping down the sides as needed. Then, with the processor running, pour the olive oil in the feed tube. Scrape down the sides again, and then with the motor running again, drizzle in a little of the reserved bean liquid until the mixture is silky smooth and as thick or thin as you prefer. (I use about 1 tablespoon. If you forgot to reserve some of the bean liquid, you may use water.)

    Check for seasoning, adding another pinch of salt and pepper and/or a squeeze of lemon juice if you prefer a tangier dip. Serve with assorted crudités, crackers, etc. or as a sandwich spread. Serves 10 to 12 as a dip. If using as a sandwich spread or alternative to hummus on toast, the yield will be closer to 8 servings.

Helpful hint

I drain the beans in a colander, reserving a few tablespoons of the liquid, and then rinse well. Then I drain the marinated artichokes overtop, give them a rinse, and then drain everything very well. A quick rinse of artichokes removes any briny flavor that can come from jarred or canned artichokes–and in this case we don’t need the liquid. In a pinch, you could use a little less than half the contents of a 15-ounce can of artichokes (just eyeball), reserving the balance of the can for another use.

More recipes at FountainAvenueKitchen.com