Description
A creamy, flavorful dip made with roasted artichokes, white beans, and Parmesan cheese, perfect for gatherings.
Ingredients
- 1 15oz package roasted artichokes (drained)
- 1 15oz can white cannellini beans (rinsed & drained)
- 1/2 lemon, juiced and zested
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme
- 2 teaspoons fresh oregano
- 2 teaspoons fresh basil
- 1/4 teaspoon salt
- Black pepper (to taste)
- 2 cloves garlic (minced)
- 1/2 cup Italian cheese blend
Instructions
- Place the artichoke hearts, white cannellini beans, lemon juice and zest, olive oil, thyme, oregano, salt, pepper, and minced garlic into a food processor.
- Pulse until the mixture combines thoroughly.
- Add the cheese and pulse until the dip achieves a smooth consistency.
- Transfer the dip to a serving bowl, covering it tightly to preserve freshness.
- Refrigerate for up to two days before serving.
- Enjoy the dip chilled.
Notes
For extra flavor, taste the dip before serving and adjust salt and pepper as needed. You can also add crushed red pepper flakes for a hint of heat.
