Artichoke and Garbanzo Bean Dip - Sandra Lee |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From Semi-Homemade, Sandra Lee. A friend brought this to a gathering recently and was kind enough to share the recipe. Better than hummus. Ingredients:
2 (15 1/2 ounce) cans garbanzo beans, drained |
2 (14 ounce) cans quartered artichoke hearts, drained |
2 (7 ounce) packages italian salad dressing mix, god seasons |
1/2 cup extra virgin olive oil |
2 tablespoons fresh lemon juice |
french bread round, cherry tomatoes, carrot sticks, asparagus spears (optional) |
Directions:
1. In the work bowl of a food processor, combine beans and artichoke hearts. Pulse until finely chopped. Add Italian dressing mix. Pulse to combine. With the food processor running, add olive oil in a slow, steady stream. Add lemon juice and pulse until desired consistency is reached. Serve with French bread rounds, cherry tomatoes, carrot sticks and asparagus spears, if desired. Or you can just serve with pita chips or crackers.
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