It’s been a little while since I’ve shared a dip recipe with you lovely folk, but I’m back with an absolute winner today. I spent the shortest day of the year at a Winter Solstice event with some friends (complete with an amazing bonfire!) and we took along a little picnic of snacky foods, and this artichoke & cannellini bean dip was one of my contributions. It’s incredibly simple to make but carries quite the flavour punch, so it’s a definite winner in my books!
When I say simple to make, I really do mean it. It’s just a matter of throwing everything in a food processor and a few minutes later you have a delicious dip. Seriously, I’m never buying dip again!
- Small jar of marinated artichoke (170g)
- Can of cannellini beans
- 2 cloves garlic
- Juice of a lemon
- 1/3 cup fresh parsley
- 1/4 cup fresh basil
- Salt & pepper
- Drain the artichokes and pop in the bowl of your food processor
- Drain and rinse the cannellini beans and add to the artichokes
- Roughly chop the garlic and add to the food processor with the lemon juice and herbs
- Blitz until smooth, scraping the sides as necessary, then season with salt and pepper to taste
Yep, that’s seriously all there is to it! It’s a great dip to make the day before you need it as the flavours will really develop, giving it even more punch. It’s a seriously tasty dip! It’s also completely dairy free so is perfect for vegans or people with lactose-intolerances as well.
Thanks to the beans it is a nice little source of protein as well, so it’s excellent to take to work with some fresh veggies as a mid-arvo snack, or to use in place of butter in your sandwiches. I like to hold on to the oil from the jar of artichokes and use it to toss through pasta with some roasted cherry tomatoes, it makes a deliciously simple dinner and stops all the flavour in the oil from going to waste. Unfortunately the dip itself doesn’t need it, it would just be far too runny!
Do you make your own dips? Fancy giving this artichoke & cannellini bean dip a try?
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