White Bean And Artichoke Dip Recipes

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LEMONY ARTICHOKE WHITE BEAN DIP



Lemony Artichoke White bean Dip image

Lemony Artichoke White Bean Dip - a quick and easy Vegan Appetizer (a twist on "hummus") that can be made in 10 minutes flat. Great for parties and gatherings and made with simple pantry ingredients!

Provided by Sylvia Fountaine

Categories     appetizer

Time 10m

Yield 8

Number Of Ingredients 8

14-ounce can white beans, rinsed and drained ( about 1 1/2 cups cooked white beans)
12-ounce jar marinated artichokes hearts (about 1 1/2 cups), drained, save the marinade!
2 cloves garlic
3 tablespoons tahini paste
3/4 teaspoons salt
1/4 teaspoon cracked pepper
zest from one large lemon, divided
1 tablespoon olive oil

Steps:

  • Place drained, rinsed white beans in a food processor (or use a Vita mix- for ultra-creamy!), add garlic, drained aritchoke hearts, tahini paste, salt, pepper and 2/3 rds of the lemon zest. Add 1 tabblespoon olive oil and 3-4 tablespoons of the marinade ( start with 3) and puree until ultra-smooth. In a food processor, this may take up to 2 minutes! You want this as creamy as possible.
  • Taste and adjust salt, adding more to taste. For a "looser" dip, add a little more marinade, a tablespoon at a time.
  • Spoon Artichoke dip into medium-sized shallow bowl and with the back of a spoon, swirl a circular "well" into it, where the olive oil will go. See photos.
  • Drizzle a couple tablespoons olive oil into the "well", sprinkle with chili flakes snf scatter with fresh herbs and the remaining lemon zest.
  • Serve with crackers, veggies, chips, or toasty pita bread.

Nutrition Facts : Calories 146 calories, Sugar 0.9 g, Sodium 417.2 mg, Fat 8.9 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 13.8 g, Fiber 5.2 g, Protein 5.3 g, Cholesterol 0 mg

WHITE BEAN AND ARTICHOKE GRATIN



White Bean and Artichoke Gratin image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 11

8 fresh artichokes
One 14-ounce can cannellini beans
1 leek, split and thinly sliced crosswise, washed and drained
1 cup grated Parmigiano-Reggiano
1/2 cup heavy cream, plus additional if needed
1/2 cup creme fraiche
Kosher salt and freshly ground black pepper
1/3 cup breadcrumbs
1 teaspoon fresh thyme leaves
2 lemons, zested
Fleur de sel, for sprinkling

Steps:

  • Bring a small amount of water to a simmer in a pot and set a steamer basket over it.
  • Using a sharp paring knife, peel the stems on the artichokes and remove the tougher outer leaves; remove the inner leaves by hand, then cut away the center chokes. Place the artichokes in the steamer basket, cover and cook until tender when pierced, about 30 minutes, adding hot water if needed during cooking. Roughly chop the artichokes into 1/2-inch pieces and combine them with the cannellini beans and leeks in a large bowl.
  • Preheat the oven to 375 degrees F.
  • In a separate bowl, whisk together the Parmigiano-Reggiano, heavy cream and creme fraiche. Pour into the artichoke mixture and toss well. The mixture should be creamy and smooth; if too thick, add more cream to thin. Sprinkle with salt and pepper.
  • Pour the mixture into an 8-inch casserole dish. In a small bowl, combine the breadcrumbs, thyme leaves and lemon zest; sprinkle over the top of the casserole.
  • Bake the gratin until the mixture is bubbly and the crust is golden brown, about 30 minutes. Finish with a sprinkle of fleur de sel.

WHITE BEAN & ARTICHOKE DIP



White Bean & Artichoke Dip image

Provided by Fine Cooking staff

Categories     Appetizers

Yield Yields about 2 cups dip

Number Of Ingredients 9

1 can (15-1/2 oz.) cannellini beans, drained and rinsed
1 can (14-1/2 oz.) artichoke hearts, drained and rinsed
1 small clove garlic, chopped
2 Tbs. fresh lemon juice
2 Tbs. extra-virgin olive oil; more for drizzling
3 Tbs. freshly grated Parmigiano Reggiano
1 tsp. chopped fresh rosemary
Kosher salt and freshly ground black pepper
Cayenne

Steps:

  • In a food processor, blend the beans, artichoke hearts, garlic, and lemon juice to a smooth paste. With the machine running, add the 2 Tbs. oil. If needed, add 1 to 2 Tbs. water to get a smooth consistency. Blend in the cheese and rosemary; season with salt and pepper. Transfer to a medium bowl, sprinkle with 2 generous pinches cayenne and drizzle with oil. Serve with crackers or pita chips.

Nutrition Facts : ServingSize six to eight as an appetizer, Calories 230 kcal, Fat 90 kcal, SaturatedFat 2 g, TransFat 10 g, Carbohydrate 30 g, Fiber 6 g, Protein 7 g, Sodium 480 mg, UnsaturatedFat 7 g

ARTICHOKE AND BEAN CROSTINI



Artichoke and Bean Crostini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 49m

Yield 4 to 6 servings

Number Of Ingredients 12

Vegetable cooking spray
4 very thin slices prosciutto
12 (1/4-inch thick) slices rustic country bread
1/2 cup extra-virgin olive oil, plus extra for drizzling
1 (12-ounce) package frozen artichoke hearts, thawed
1 (15-ounce) can cannellini beans, rinsed and drained
1 cup grated Pecorino Romano
1/2 cup coarsely chopped fresh basil leaves
1 teaspoon lemon zest
3 teaspoons fresh lemon juice
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable cooking spray
  • Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy. Set aside to cool for 10 minutes.
  • On another baking sheet, arrange the bread slices in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil. Bake until golden, about 12 to 15 minutes.
  • In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the remaining 1/4 cup of olive oil. Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil and serve.

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.

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.

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