Artichoke and Bean Dip

Looking For Appetizers For Your Next Gathering?

It makes a versatile appetizer, so it gets the tick from me.

This recipe can be dressed up in a gorgeous bowl and served with expensive crackers, or served at a picnic with torn up bread and veggie sticks.

It's great for hot summer days when you don't want to go near a stove.

It's quick to make, and you'll find you have most of the ingredients on hand so it's perfect when you have unexpected visitors to entertain.

Everyone loves it!

artichoke and bean dip

PREPARATION TIME: 15 MINUTES

COOKING TIME: NIL

SERVES: 6

9 to 10 ounces of bottled, marinated artichoke hearts

14 ounces canned cannellini beans

½ cup grated parmesan

1 tablespoon chopped flat leafed parsley

3 to 4 tablespoons olive oil

extra olive oil to garnish

Drain the artichoke hearts. Rinse and drain the beans.

Put the artichoke hearts, the beans, parmesan cheese and parsley into a food processor and pulse to combine.

Run the processor and pour the oil in through the lid in a thin stream.

Process until smooth.

Spoon the mixture into your serving bowl and pour a little fresh oil over the top to garnish.

Serve with bread sticks, crudités or your favorite dip crackers.

TIP: This dip can be made the day ahead and stored, covered, in the refrigerator.

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