Artichoke Bean Dip Recipes

WHITE BEAN & ARTICHOKE DIP

White Bean & Artichoke Dip image

Provided by Fine Cooking staff

Yield Yields about 2 cups dip

Number Of Ingredients 9

Ingredients

1 can (15-1/2 oz.) cannellini beans, drained and rinsed
1 can (14-1/2 oz.) artichoke hearts, drained and rinsed
1 small clove garlic, chopped
2 Tbs. fresh lemon juice
2 Tbs. extra-virgin olive oil; more for drizzling
3 Tbs. freshly grated Parmigiano Reggiano
1 tsp. chopped fresh rosemary
Kosher salt and freshly ground black pepper
Cayenne

Steps:

In a food processor, blend the beans, artichoke hearts, garlic, and lemon juice to a smooth paste. With the machine running, add the 2 Tbs. oil. If needed, add 1 to 2 Tbs. water to get a smooth consistency. Blend in the cheese and rosemary; season with salt and pepper. Transfer to a medium bowl, sprinkle with 2 generous pinches cayenne and drizzle with oil. Serve with crackers or pita chips.

Nutrition Facts : ServingSize six to eight as an appetizer, Calories 230 kcal, Fat 90 kcal, SaturatedFat 2 g, TransFat 10 g, Carbohydrate 30 g, Fiber 6 g, Protein 7 g, Sodium 480 mg, UnsaturatedFat 7 g

ARTICHOKE AND BEAN CROSTINI

Artichoke and Bean Crostini image

Provided by Giada De Laurentiis

Categories appetizer

Time 49m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

Vegetable cooking spray
4 very thin slices prosciutto
12 (1/4-inch thick) slices rustic country bread
1/2 cup extra-virgin olive oil, plus extra for drizzling
1 (12-ounce) package frozen artichoke hearts, thawed
1 (15-ounce) can cannellini beans, rinsed and drained
1 cup grated Pecorino Romano
1/2 cup coarsely chopped fresh basil leaves
1 teaspoon lemon zest
3 teaspoons fresh lemon juice
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable cooking spray
Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy. Set aside to cool for 10 minutes.
On another baking sheet, arrange the bread slices in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil. Bake until golden, about 12 to 15 minutes.
In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the remaining 1/4 cup of olive oil. Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil and serve.

WHITE BEAN AND ARTICHOKE DIP

White Bean and Artichoke Dip image

Categories Food Processor Bean Appetizer No-Cook Cocktail Party Low Fat Vegetarian Quick & Easy Self Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 1/2 cups

Number Of Ingredients 5

Ingredients

1 clove garlic, peeled
1 tsp dried rosemary
3 tbsp fresh lemon juice
2 cans (15.5 oz each) white beans (drained and rinsed)
1 can (14 oz) artichoke hearts (packed in water, drained)

Steps:

Place garlic and rosemary in a food processor and finely chop. Add lemon juice and blend. Add beans and artichoke hearts and puree until smooth, stopping the machine a few times to scrape down the sides. Salt and pepper to taste. Serve with carrot and celery sticks and/or pita bread (not potato chips!). Dip will keep refrigerated for 2 to 3 days.

ARTICHOKE DIP

Artichoke Dip image

At a previous job whenever the party sign up list got to me I was already filled in to bring this every time! It can be easily halved, but I recommend using only full fat ingredients, it does NOT turn out well with light or nonfat products.

Provided by Michelle S.

Categories < 60 Mins

Time 45m

Yield 1 serving dish

Number Of Ingredients 8

Ingredients

2 cans water packed artichoke hearts, drained
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 cup parmesan cheese (I use Krafts cannister)
garlic powder (I like plenty)
parsley flakes
cayenne pepper
baguette or buttery cracker, as dippers

Steps:

Preheat oven to 350 degrees.
Coarsely chop artichokes, set aside.
Take cream cheese, mayonnaise, Parmesan.
Beat until fluffy.
Add seasonings and artichokes.
Blend well by hand.
Place dip into a casserole (I use a fluted quiche dish) and bake for 25-30 minutes, or until bubbly and lightly golden brown.
Slice bagette, place out crackers, and watch them chow down.

ARTICHOKE BLACK BEAN DIP

Artichoke Black Bean Dip image

This was served at my Red Hat Honey's club meeting last month and oh, how everyone raved about it. Gail was kind enough to share the recipe with us, so I am "paying it forward" and sharing it here. Servings depend on what else is served, so I have estimated. There were about 15 in our group, but we had at least 15 dishes in all. If you try it, I hope you enjoy it :)

Provided by Bobtail

Categories < 60 Mins

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
2 tablespoons butter
1 cup sour cream
1 cup mayonnaise
1 (1/2 ounce) package ranch dressing
1 (15 ounce) can artichoke hearts, drained and quartered
1 (15 ounce) can black beans, rinsed and drained
4 tablespoons parmesan cheese, shredded
1 cup mozzarella cheese
chips, of your choice

Steps:

Preheat oven to 350 degrees.
Saute onion in the butter.
Mix together the sour cream, mayonnaise, ranch dressing, artichoke hearts, black beans and parmesan cheese.
Combine the onions with the sour cream mixture in a baking dish.
Top with the cup of mozzarella cheese.
Bake at 350 for 30-40 minutes.
Serve with tortilla scoops or chips of your choice and enjoy!

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