Ingredients
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280
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400
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50
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1
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60 - 80
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-
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Directions
Artichoke and Cannellini Bean Dip, Serve with Grissini, I love marinated artichokes, which I sometimes eat right out of the jar, so this sounded quite tempting to me Jewelies told me by zmail that she drains the artichokes before processing and so I did, too, but I reserved the marinade and used it in place of the oil When I started to add the marinade (Step 2), I did so quite gradually and stopped adding as soon as I got to a consistency that seemed to hang together well Because I happen to love thyme with artichokes, I also added a pinch of thyme The next time I might add garlic, as I think it would be good with that, also I did drizzle a small amount of extra virgin olive oil over the dip, just enough to add a hint of the olive flavor I didn’t have grissini (same thing as bread sticks, I believe?), but toasted some pita wedges in the over and used those as dippers I’d like to try this with bacon flavor crackers as dippers, which I suspect would be quite good
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Steps
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1
Done
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Place Artichoke Hearts in a Food Processor With Beans, Parmesan and Parsley, and Process to Combine. |
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2
Done
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Slowly Add Oil Through the Feed Tube and Continue to Process Until Smooth. |
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3
Done
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Drizzle With Extra Oil. |
