White bean, artichoke and sun-dried
tomato dip
Serves 4
A rustic Mediterranean-style dip
made from a creamy blend of white beans, artichoke hearts, sun-dried
tomatoes, extra virgin olive oil and garlic.
½ cup canned cannellini beans —
rinsed and drained
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
PLACE all ingredients in a food
processor or blender and process until smooth, scraping the sides
occasionally.
Variations: Add 1 tablespoon of chopped fresh herbs like
basil or parsley, or a pinch of dried rosemary, oregano, or thyme.
© MediterrAsian.com