White Bean Artichoke Dip is a healthy appetizer packed with fiber and protein. It requires minimal effort. White beans, artichokes, lemon juice, olive oil, cayenne pepper, basil and garlic are blended in your food processor for a creamy, tangy dip with a kick. To finish, top with fresh basil, pepitas and a drizzle of olive oil. This recipe is best made in advance to marry the flavors.
Marinated Artichoke Basil and White Bean Dip
1 – 15 oz. can of white beans, drained and rinsed
4 garlic cloves, peeled and smashed
6 oz. marinated artichoke hearts, drained
2 Tablespoons extra virgin olive oil
6–7 fresh basil leaves + more for garnish
1/4 teaspoon cayenne red pepper
1/2 lemon, juiced
Salt and pepper to taste
Garnishes:
Fresh basil leaves
Drizzle of Olive oil
Pepita seeds
Tortilla Chips:
Flour Tortillas
Olive oil
Salt
Place the white beans, garlic and artichokes in the food processor and blend for 1 minute. Slowly add the 2 Tablespoons of extra virgin olive oil (more if needed) as you run the motor and blend for another 1 minute or until the dip begins to become smooth and creamy. Add the basil leaves, cayenne pepper, lemon juice and continue to blend until well combined and creamy. Add the salt and pepper to taste.
Put the dip into a serving bowl and garnish with fresh basil, olive oil and pepitas. Serve with homemade toasted tortillas, pita chips or vegetables.
If your dip is too chunky carefully add more lemon juice or extra virgin olive oil as need to thin it out.
Add more basil, salt and pepper to taste.
Tortilla Chips:
Preheat oven to 325. Use kitchen shears to cut tortillas into wedges. On a foil covered sheet pan, brush tortillas with olive oil and sprinkle with salt. Bake for approximately 15 minutes. Keep a close watch so not to burn.
