Filed Under: Artichoke, dips, snack

Artichoke and Bean Dip

Perfect with Vegetables and chips

April 15th, 2016

From Ricardo Magazine

The great taste of Artichoke mixed with garlic and lemon juice.
2 Cups
Prep Time
15 Minutes
  • 1 can (19 oz/540 ml) white kidney beans, rinsed and drained
  • 1 jar (6 oz/170 ml) oil-packed artichoke hearts, drained
  • 2 tbsp (30 ml) olive oil
  • 1 tbsp (15 ml) lemon juice
  • 1 small clove garlic, chopped
  • Salt and pepper
  1. In a food processor, purée all the ingredients until smooth. Season with salt and pepper.

  2. Serve with pita chips and/or raw vegetables.

  3. NOTE: Dip will keep for 3 to 5 days in the refrigerator.

Artichoke and Bean Dip
Ricardo Magazine

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