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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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âThis chilled dip is simply delicious, lower in fat and offers make-ahead convenience.â Lisa Varner - Charleston, South Carolina Ingredients:
1 large onion, chopped |
1/2 teaspoon dried oregano |
1/2 teaspoon dried thyme |
2 tablespoons olive oil |
5 garlic cloves, minced |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
1 can (14 ounces) water-packed artichoke hearts, rinsed and drained |
1 tablespoon lemon juice |
1/2 teaspoon salt |
1/8 teaspoon cayenne pepper |
assorted fresh vegetables and/or baked pita chips |
Directions:
1. In a small nonstick skillet, saute the onion, oregano and thyme in oil until onions are tender. Add garlic; cook 1 minute longer. Remove from the heat; cool slightly.
2. In a food processor, combine the beans, artichokes, lemon juice, salt, cayenne and onion mixture; cover and process until pureed.
3. Transfer to a small bowl. Cover and refrigerate at least 2 hours before serving. Serve with vegetables and/or pita chips. Yield: 2-1/2 cups.
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