Lemony Artichoke White Bean Dip Recipes

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BRIAN BOITANO'S GARLICKY WHITE BEAN ARTICHOKE DIP



Brian Boitano's Garlicky White Bean Artichoke Dip image

I saw this recipe on the Rachael Ray show and tried it immediately. It is incredibly easy and very delicious. I only used 2 garlic cloves and the garlic taste was intense. Cook time is refrigerator time

Provided by mandabears

Categories     Low Cholesterol

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 6

1/3 cup olive oil
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can artichokes, hearts drained
1 lemon, juice of
2 -3 garlic cloves
salt and pepper

Steps:

  • Place garlic cloves in bowl of food processor.
  • Pulse in short spurts until garlic is minced.
  • Place cannelini beans, artichoke hearts, lemon juice and salt and pepper in bowl.
  • Process until all ingredients are well mixed.
  • Pour olive oil through food chute and process until mixture is creamy.
  • Refrigerate for at least 1 hour.
  • Serve with pita chips or fresh vegetables.

Nutrition Facts : Calories 202.3, Fat 12.5, SaturatedFat 1.8, Sodium 277.4, Carbohydrate 18.7, Fiber 7.7, Sugar 2.2, Protein 6.1

WHITE BEAN & ARTICHOKE DIP



White Bean & Artichoke Dip image

This is a healthy dip with a little healthy fat and lots of fiber. Do not use the marinated artichokes with this recipe. Serve with pita chips or your favorite crackers.

Provided by Pam-I-Am

Categories     Beans

Time 20m

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 10

1 (15 ounce) can cannellini beans, drained and rinsed
14 1/2 ounces artichoke hearts, drained and rinsed
1 small garlic clove, minced
2 tablespoons lemon juice
3 tablespoons parmigiano-reggiano cheese, grated
1 teaspoon fresh rosemary, chopped
2 tablespoons olive oil
salt
pepper
cayenne pepper

Steps:

  • In a food processor, blend the rinsed beans, artichoke hearts, garlic and lemon juice until smooth.
  • With machine running, add the 2 tablespoons of olive oil. If need be, you can add a tablespoon or two of water to get the consistency you like.
  • Blend in the cheese and rosemary; season with salt and pepper.
  • Transfer to a medium bowl. Sprinkle the top with a little cayenne pepper and drizzle with just a little olive oil. Serve with pita chips or crackers.

WHITE BEAN AND ARTICHOKE DIP



White Bean and Artichoke Dip image

Categories     Food Processor     Bean     Appetizer     No-Cook     Cocktail Party     Low Fat     Vegetarian     Quick & Easy     Self     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 1/2 cups

Number Of Ingredients 5

1 clove garlic, peeled
1 tsp dried rosemary
3 tbsp fresh lemon juice
2 cans (15.5 oz each) white beans (drained and rinsed)
1 can (14 oz) artichoke hearts (packed in water, drained)

Steps:

  • Place garlic and rosemary in a food processor and finely chop. Add lemon juice and blend. Add beans and artichoke hearts and puree until smooth, stopping the machine a few times to scrape down the sides. Salt and pepper to taste. Serve with carrot and celery sticks and/or pita bread (not potato chips!). Dip will keep refrigerated for 2 to 3 days.

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