Artichoke Cannellini Bean Dip Recipes

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WHITE BEAN & ARTICHOKE DIP



White Bean & Artichoke Dip image

Provided by Fine Cooking staff

Categories     Appetizers

Yield Yields about 2 cups dip

Number Of Ingredients 9

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

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.

LEMONY ARTICHOKE WHITE BEAN DIP



Lemony Artichoke White bean Dip image

Lemony Artichoke White Bean Dip - a quick and easy Vegan Appetizer (a twist on "hummus") that can be made in 10 minutes flat. Great for parties and gatherings and made with simple pantry ingredients!

Provided by Sylvia Fountaine

Categories     appetizer

Time 10m

Yield 8

Number Of Ingredients 8

14-ounce can white beans, rinsed and drained ( about 1 1/2 cups cooked white beans)
12-ounce jar marinated artichokes hearts (about 1 1/2 cups), drained, save the marinade!
2 cloves garlic
3 tablespoons tahini paste
3/4 teaspoons salt
1/4 teaspoon cracked pepper
zest from one large lemon, divided
1 tablespoon olive oil

Steps:

  • Place drained, rinsed white beans in a food processor (or use a Vita mix- for ultra-creamy!), add garlic, drained aritchoke hearts, tahini paste, salt, pepper and 2/3 rds of the lemon zest. Add 1 tabblespoon olive oil and 3-4 tablespoons of the marinade ( start with 3) and puree until ultra-smooth. In a food processor, this may take up to 2 minutes! You want this as creamy as possible.
  • Taste and adjust salt, adding more to taste. For a "looser" dip, add a little more marinade, a tablespoon at a time.
  • Spoon Artichoke dip into medium-sized shallow bowl and with the back of a spoon, swirl a circular "well" into it, where the olive oil will go. See photos.
  • Drizzle a couple tablespoons olive oil into the "well", sprinkle with chili flakes snf scatter with fresh herbs and the remaining lemon zest.
  • Serve with crackers, veggies, chips, or toasty pita bread.

Nutrition Facts : Calories 146 calories, Sugar 0.9 g, Sodium 417.2 mg, Fat 8.9 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 13.8 g, Fiber 5.2 g, Protein 5.3 g, Cholesterol 0 mg

SPINACH AND CANNELLINI BEAN DIP



Spinach and Cannellini Bean Dip image

Provided by Giada De Laurentiis

Categories     appetizer

Time 11m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 (6-ounce) bags baby spinach
1 (15-ounce) can cannelloni beans, drained and rinsed
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/2 of the spinach and cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.
  • Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.
  • Blend until the mixture is smooth. Transfer to a small serving bowl. Serve with endive spears, crostini or pita chips.

Nutrition Facts : Calories 175 calorie, Fat 7.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 1000 milligrams, Carbohydrate 27 grams, Fiber 9 grams, Protein 8 grams, Sugar 2 grams

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