Artichoke & Basil White Bean Dip

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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

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And pour them into the bowl of your food processor.

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Add artichokes (drain, but do not rinse),

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2 tablespoons olive oil,

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Lemon juice,

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Kosher salt and garlic powder,

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And fresh basil.

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Pulse until smooth.

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IMG_2946 Serve with veggies, crackers and/or chips.
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Eat and enjoy with good friends!

Also try That’s SO Jenn’s Sundried tomato and white bean dip and edamame dip!

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3 Comments

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