Wednesday, January 19, 2011

Artichoke Bean Dip with Roasted Red Peppers

It might have been mentioned before - how much I love snacking. This is a simple, healthly vegan bean dip. We liked the pita chips the best with it but you can use whatever you like, even celery or carrots. I added the ground horseradish to the dip, since we always enjoy a kick, but you may want to leave it out or add less.

  • 1 can cannellini beans, drained and rinsed
  • 1 can artichoke hearts, drained
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 3 cloves garlic, quartered
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons prepared horseradish
  • 1/4 cup roasted red sweet pepper strips
  • 1 tablespoon snipped fresh basil
  • Coarse sea salt or kosher salt
  • Assorted crackers, toasted baguette slices, toasted pita chips, celery or carrots

In a food processor combine beans, artichokes, olive oil, lemon juice, garlic, salt, horseradish 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).  Top with roasted red sweet pepper strips and basil.

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.  Serve with crackers, baguette slices, or pita chips. Makes 12 to 14 (3-tablespoon servings).


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