Lemoncaperdip Recipes

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ARTICHOKE, CAPER & LEMON DIP



Artichoke, Caper & Lemon Dip image

Make and share this Artichoke, Caper & Lemon Dip recipe from Food.com.

Provided by English_Rose

Categories     Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

10 ounces artichokes, marinated, drained
1 garlic clove
2 ounces pine nuts, toasted, plus extra
1 lemon, zest and juice
3 tablespoons parmesan cheese, grated
1 ounce flat leaf parsley, a few leaves reserved
3 tablespoons extra virgin olive oil

Steps:

  • Combine all ingredients in a food processor or blender, then season with salt and pepper.
  • Purée until fine, then scrape into a bowl.
  • Sprinkle with extra pine nuts and the reserved parsley leaves to serve.

Nutrition Facts : Calories 121.9, Fat 10.6, SaturatedFat 1.4, Cholesterol 1.6, Sodium 65, Carbohydrate 6.5, Fiber 3, Sugar 0.3, Protein 3.1

LEMON, CAPER & GARLIC WHITE-BEAN DIP



Lemon, Caper & Garlic White-Bean Dip image

Make and share this Lemon, Caper & Garlic White-Bean Dip recipe from Food.com.

Provided by Jellybean

Categories     Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1 (15 ounce) can cannellini beans
3 garlic cloves, chopped
1 tablespoon capers
1 tablespoon lemon zest
2 tablespoons lemon juice
1/4 cup flat leaf parsley
sea salt
black pepper
2 -3 tablespoons extra virgin olive oil

Steps:

  • Drain and rinse beans well. In a food processor, combine all ingredients except parsley. Process on high until texture is very smooth and creamy. Pulse in parsley. Adjust ingredient amounts to suit your taste; this is a very forgiving recipe and amounts do not need to be exact. Place in covered bowl and chill for at least 2 hours. Serve with warm pita bread, pita chips and assorted vegetables cut to dipping size (carrots, bell peppers, onions, etc.).

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