White bean, artichoke and sun-dried tomato dip
This protein-packed white bean dip is much cheaper and more nutritious than buying those additive-laden supermarket dips. The pureed white beans give the dip a lovely creamy texture, and the addition of canned artichoke hearts imparts a unique flavor which is accentuated by the tanginess of sun-dried tomatoes.
Not only is this a great dip served with a selection of crackers and veggie crudités, it also makes a wonderful spread for bread, especially toasted sliced baguette, crostini or bruschetta, as well as a healthy filling for sandwiches, wraps and pita pockets.
You can make a double batch and keep some in the fridge to graze on over a few days, and freeze the rest for up to two months. In either case, be sure to bring the dip back to room temperature before serving for the best flavor.
2 canned artichoke hearts — roughly chopped
3 tablespoons chopped jarred sun-dried tomatoes
½ garlic clove — roughly chopped
3 tablespoons extra virgin olive oil
1 tablespoon water
1 teaspoon lemon juice
½ teaspoon salt
¼ teaspoon black pepper
Variations: Add 1 tablespoon of chopped fresh herbs like basil or parsley, or a pinch of dried rosemary, oregano, or thyme.
