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!
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
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,
Kosher salt and garlic powder,
And fresh basil.
Pulse until smooth.
Serve with veggies, crackers and/or chips.
Eat and enjoy with good friends!