Artichoke & Basil White Bean Dip

We’re having our annual “welcome January pajama/dessert party” this weekend so amidst the baked mac-and-cheese station with toppings bar (recipe to come!), sweets and other heavy comfort foods, I’m including a lighter option. Everything in moderation, right?

I created this dip for a girl’s night recently and it was such a big hit that I knew our guests would love it too. The fiber-laden white beans make for a filling snack while artichokes and lemon juice add a bright tang to balance out the pesto-like qualities of fresh basil and heart-healthy olive oil.

Serve it up with crunchy veggies and keep it gluten-free with GF crackers/chips if desired!

Ingredients:

1 (15.5 oz.) can cannellini (white) beans packed in water

1 (14 oz.) can quartered artichokes

2 tablespoons extra virgin olive oil

1 tablespoon lemon juice

6 fresh basil leaves

1/4 teaspoon garlic powder

1/4 teaspoon kosher salt

Instructions:

Rinse and drain white beans

And pour them into the bowl of your food processor.

Add artichokes (drain, but do not rinse),

2 tablespoons olive oil,

Lemon juice,

Kosher salt and garlic powder,

And fresh basil.

Pulse until smooth.

Serve with veggies, crackers and/or chips.

Eat and enjoy with good friends!