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Author Topic: Artichoke Bean Dip with Roasted Red Peppers  (Read 1074 times)

Offline ethelg022

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Artichoke Bean Dip with Roasted Red Peppers
« on: July 14, 2016, 05:56:24 AM »
  1  19 oz can cannellini beans, rinsed and drained
  1  14 oz can artichoke hearts, drained
  1/4 cup extra virgin olive oil
  3 Tbsp lemon juice
  2 to 3 cloves garlic, quartered
  1/4 tsp course sea salt
  1/4 tsp cayenne pepper
  1/4 cup roasted red sweet pepper strips
  1 Tbsp snipped fresh basil
  Course sea salt
  Assorted crackers, toasted baguette slices or pita chips

In a food processor combine beans,, artichokes, olive oil, lemon juice, garlic, salt, and cayenne pepper.  Cover and process until almost smooth, scraping sides of bowl as necessary.  Transfer to serving bowl.  Cover; let stand at room temperature until ready to serve (up to 2 hours).  Or cover and chill up to 24 hours.  Let stand at room temperature about 1 hour before serving.  To serve, sprinkle lightly with additional salt.  Top with roasted red sweet pepper strips and basil.  Serve with crackers, baguette slices or pita chips.  Makes 12 to 14 (3 tablespoon) servings.  Enjoy!