Artichoke And Cannellini Bean Dip Food

LEMONY ARTICHOKE WHITE BEAN DIP

Steps:

• Place drained, rinsed white beans in a food processor (or use a Vita mix- for ultra-creamy!), add garlic, drained aritchoke hearts, tahini paste, salt, pepper and 2/3 rds of the lemon zest. Add 1 tabblespoon olive oil and 3-4 tablespoons of the marinade ( start with 3) and puree until ultra-smooth. In a food processor, this may take up to 2 minutes! You want this as creamy as possible.
• Taste and adjust salt, adding more to taste. For a "looser" dip, add a little more marinade, a tablespoon at a time.
• Spoon Artichoke dip into medium-sized shallow bowl and with the back of a spoon, swirl a circular "well" into it, where the olive oil will go. See photos.
• Drizzle a couple tablespoons olive oil into the "well", sprinkle with chili flakes snf scatter with fresh herbs and the remaining lemon zest.
• Serve with crackers, veggies, chips, or toasty pita bread.

HERB ARTICHOKE WHITE BEAN DIP

Steps:

• Place ARTICHOKES, WHITE BEANS, OLIVE OIL, LEMON JUICE, FRESH HERBS, and BLACK PEPPER in food processor fitted with the chopping blade.
• Pulse ingredients until creamy. Add fresh HERBS and pulse to combine.
• Fold in FETA CHEESE. Add SALT and PEPPER to taste.
• Serve immediately or refrigerate in an airtight container up to 5 days.

WHITE BEAN DIP WITH PITA CHIPS

Steps:

• Preheat the oven to 400 degrees F.
• Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
• Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
• Serve the pita toasts warm or at room temperature alongside the bean puree.

SPINACH AND CANNELLINI BEAN DIP

Steps:

• In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/2 of the spinach and cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.
• Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.
• Blend until the mixture is smooth. Transfer to a small serving bowl. Serve with endive spears, crostini or pita chips.

CHICKEN, ARTICHOKE AND CANNELLINI BEAN SPEZZATINO

Steps:

• In a heavy 5 or 6 quart saucepan, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Set aside. Add the carrots, celery, onion, garlic, 1 teaspoon salt and 1 teaspoon pepper and cook until the onion is translucent, about 5 minutes. Stir in the chicken stock, basil, tomato paste, thyme, and bay leaf. Add the chicken and press down to submerge. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer, uncovered, turning the chicken over and stirring occasionally, for 20 minutes. Add the artichokes and the cannellini beans and simmer until the chicken is cooked through and the liquid has reduced slightly, about 10 to 15 minutes.
• Remove the chicken and let cool for 5 minutes. Discard the bones and cut the meat into bite-size pieces. Return the meat to the saucepan and simmer for 5 minutes until warmed through. Remove the bay leaf and discard. Season the spezzatino with salt and pepper, to taste.
• Ladle the spezzatino into bowls and garnish with the cooked pancetta.

ARTICHOKE & CANNELLINI BEAN DIP

Steps:

• Preheat oven to 180°C
• Place bagel slices, in a single layer, on 2 baking trays. Drizzle evenly with 1 tbs of the oil. Bake in oven, swapping trays halfway through cooking, for 8 minutes or until golden brown and crisp.
• Meanwhile, place the cannellini beans, artichokes, shallot and 1 tbs of remaining oil in the bowl of a food processor and process until almost smooth. Taste and season with salt and pepper.
• Transfer to a bowl and drizzle with the remaining oil.
• Serve with bagel crisps.

CANNELLINI BEAN DIP

Steps:

• In skillet, heat oil. Add red onion and garlic and sauté. Season with salt and pepper.
• Add onion mixture to food processor. Add remaining ingredients, except cilantro or parsley, pulse until slightly chunky.
• Stir in cilantro or parsley. Serve with vegetables.

WHITE BEAN AND ARTICHOKE DIP

Steps:

• Place garlic and rosemary in a food processor and finely chop. Add lemon juice and blend. Add beans and artichoke hearts and puree until smooth, stopping the machine a few times to scrape down the sides. Salt and pepper to taste. Serve with carrot and celery sticks and/or pita bread (not potato chips!). Dip will keep refrigerated for 2 to 3 days.