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ARTICHOKE AND WHITE BEAN DIP
from "Recipes from Home" by David Page and Barbara Shinn

This white bean dip is a little more contemporary than the kind our parents served at cocktail parties in the 1960's. But it still brings back floods of memories.

Makes 6 cups
 Recipes from Home
INGREDIENTS (CLICK TO BUY)

3 cups cooked white beans, such as navy beans
6 cooked artichoke hearts
2 teaspoons minced garlic
3 tablespoons fresh lemon juice
5 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
1/2 cup seeded and chopped tomatoes
2 tablespoons chopped fresh parsley

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PREPARATION

Purée the beans, artichoke hearts, garlic, and lemon juice in a food processor or blender until smooth. With the machine running, slowly add the olive oil until it is completely incorporated. Season with salt and pepper.
Transfer to a serving bowl, garnish with the chopped tomatoes and parsley, and serve.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Goya Cannellini Beans - $1.39/ea
 15.5oz
 
  Roland Artichoke Hearts, Quartered - $2.99/ea
 13.75oz
 
  Lemons - $0.89/ea Save! 4 for $3
 
 
  Grape Tomatoes - $2.99/ea
 approx. 12oz
 
  Italian Parsley - $1.99/ea Save! 2 for $3
 approx. 4oz
 
You May Already Have
  Peeled Garlic - $4.99/ea
 approx. 8oz
 
  Bel Aria Extra-Virgin Olive Oil - $10.99/ea
 34fl oz
 
  Morton Coarse Kosher Salt - $2.99/ea
 48oz
 
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
 2.1oz
 
Estimated Total:  
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