We have been quite lucky in Brooklyn this winter because it hasn't been nearly as cold as it was the last few years. Regardless, I still have that spring itch. And with temperatures rising into the 60s this week and Easter only three weeks away I'd say my itch is about to be scratched! Crossing my fingers that spring is truly here.
I know that spring is here to stay the moment I see new crops of vegetables at the farmers market. I'm counting down the days til this happens! In the meantime, I need to satisfy my cravings for springtime food in other ways. This dip does just that. Perfect for a healthy snack, your first picnic of the year, or as an easy appetizer on Easter Sunday. Personally, I know I'll be taking this to Prospect Park to soak in the spring sun with friends!
I have always loved marinated artichokes. My Poppop would put them on homemade pizzas for me when I was a teenager and it was by no means out of the ordinary for me to sit down with a jar and pig out on the whole thing. This artichoke and white bean dip really lets the flavor of the artichokes shine while offering up a creamy, light texture and a subtle hint of spice.
I call for salt and pepper to taste - this is because there are all sorts of marinated artichokes out there and depending on the brand you choose it might already provide plenty of salt/brine for you. If you are unsure how much to add start small, with a couple pinches of each. You can always add more but it's impossible to take it out once you put it in!
I call for salt and pepper to taste - this is because there are all sorts of marinated artichokes out there and depending on the brand you choose it might already provide plenty of salt/brine for you. If you are unsure how much to add start small, with a couple pinches of each. You can always add more but it's impossible to take it out once you put it in!
Artichoke and White Bean Dip
Prep Time: 5-7 minutes
Cook Time: n/a
Servings: makes about 2 cups
You Will Need:
Prep Time: 5-7 minutes
Cook Time: n/a
Servings: makes about 2 cups
You Will Need:
- 1 can cannellini beans, drained and rinsed
- 1 12oz jar marinated artichoke hearts
- 3 TBS marinated artichoke liquid, discard the rest
- 1 TBS extra virgin olive oil
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- salt and pepper, to taste
- In a food processor, combine all ingredients. Pulse a few times to get started, then blend on the lowest setting until well incorporated and smooth, about 15-20 seconds. Taste and add more salt and pepper as you desire. Serve immediately or refrigerate up to 2 days. Enjoy!
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