White Bean And Artichoke 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.

WHITE BEAN DIP

Steps:

• In a food processor, combine the beans, roasted garlic, olive oil and lemon juice and process until smooth. Season, to taste, with salt and pepper. Garnish with fresh parsley leaves and serve with your favorite vegetables.

WHITE BEAN & ARTICHOKE DIP

Steps:

• In a food processor, blend the beans, artichoke hearts, garlic, and lemon juice to a smooth paste. With the machine running, add the 2 Tbs. oil. If needed, add 1 to 2 Tbs. water to get a smooth consistency. Blend in the cheese and rosemary; season with salt and pepper. Transfer to a medium bowl, sprinkle with 2 generous pinches cayenne and drizzle with oil. Serve with crackers or pita chips.

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.

KALE & WHITE BEAN ARTICHOKE DIP

Steps:

• Soak cashews for 1 hour in boiling hot water (uncovered). Then drain and set aside.
• In the meantime, heat a large oven-safe metal or cast iron skillet over medium heat.
• Once hot, add a third of the oil (1 Tbsp or 15 ml as original recipe is written // adjust if altering batch size) and all of the garlic. Sauté for 1-2 minutes or until just golden brown. Set aside to cool.
• Once cashews are soaked and drained, preheat oven to 350 degrees F (176 C).
• To a blender add soaked and drained cashews, sautéed garlic, vegan cream cheese, remaining olive oil (2 Tbsp or 30 ml as original recipe is written // adjust if altering batch size), and almond milk. Purée to a cream.
• Add lesser amount of nutritional yeast to start (4 Tbsp or 12 g as original recipe is written // adjust if altering batch size), and 1/4 tsp each sea salt and pepper (amount as original recipe is written // adjust if altering batch size). Blend once more.
• Taste and adjust seasonings as needed. Dip should be cheesy in flavor and well-salted, so consider adding the remaining nutritional yeast (2 Tbsp or 6 g as original recipe is written // adjust if altering batch size) and another 1/4 tsp sea salt (amount as original recipe is written // adjust if altering batch size). Set aside.
• Heat the skillet you used earlier over medium-high heat. Once hot, add a bit more olive oil and the kale. Season with a pinch each salt and pepper and sauté, stirring frequently for 2 minutes, to wilt and soften.
• Remove from heat and add artichokes, white beans, and all of the sauce. Stir to combine.
• Sprinkle the top with vegan parmesan cheese (2 Tbsp or 10 g as original recipe is written // adjust if altering batch size) for additional texture/flavor (optional but recommended for cheesy, crunchy top layer!). Bake for 10-12 minutes, or until bubbly and completely warmed through.
• Serve hot with assorted vegetables, tortilla chips, crackers, or toasted baguette - tortilla chips being my favorite. If you prefer more cheesy flavor, garnish with more vegan parmesan cheese.
• Store leftovers covered in the refrigerator for 3-4 days, though best when fresh.
• Reheat in an oven-safe dish at 350 degree F (176 C) until warmed through (or in the microwave), adding more almond milk if dip dries out.

WHITE BEAN ARTICHOKE DIP

Steps:

• Place the white beans, garlic, artichokes and marinade in the food processor and blend for 1 minute. Slowly add the 2 Tablespoons of extra virgin olive oil as you run the motor and blend for another 1 minute or until the dip begins to become smooth and creamy. Add the basil leaves, cayenne pepper, lemon juice and continue to blend until well combined and creamy. Add the salt and pepper to taste.
• Put the dip into a serving bowl and garnish with fresh basil, parsley and lemon zest. Serve with pita chips and 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.

WHITE BEAN AND ARTICHOKE GRATIN

Steps:

• Bring a small amount of water to a simmer in a pot and set a steamer basket over it.
• Using a sharp paring knife, peel the stems on the artichokes and remove the tougher outer leaves; remove the inner leaves by hand, then cut away the center chokes. Place the artichokes in the steamer basket, cover and cook until tender when pierced, about 30 minutes, adding hot water if needed during cooking. Roughly chop the artichokes into 1/2-inch pieces and combine them with the cannellini beans and leeks in a large bowl.
• Preheat the oven to 375 degrees F.
• In a separate bowl, whisk together the Parmigiano-Reggiano, heavy cream and creme fraiche. Pour into the artichoke mixture and toss well. The mixture should be creamy and smooth; if too thick, add more cream to thin. Sprinkle with salt and pepper.
• Pour the mixture into an 8-inch casserole dish. In a small bowl, combine the breadcrumbs, thyme leaves and lemon zest; sprinkle over the top of the casserole.
• Bake the gratin until the mixture is bubbly and the crust is golden brown, about 30 minutes. Finish with a sprinkle of fleur de sel.

BRIAN BOITANO'S GARLICKY WHITE BEAN ARTICHOKE DIP

Steps:

• Place garlic cloves in bowl of food processor.
• Pulse in short spurts until garlic is minced.
• Place cannelini beans, artichoke hearts, lemon juice and salt and pepper in bowl.
• Process until all ingredients are well mixed.
• Pour olive oil through food chute and process until mixture is creamy.
• Refrigerate for at least 1 hour.
• Serve with pita chips or fresh vegetables.

WHITE BEAN & ARTICHOKE DIP

Steps:

• In a food processor, blend the rinsed beans, artichoke hearts, garlic and lemon juice until smooth.
• With machine running, add the 2 tablespoons of olive oil. If need be, you can add a tablespoon or two of water to get the consistency you like.
• Blend in the cheese and rosemary; season with salt and pepper.
• Transfer to a medium bowl. Sprinkle the top with a little cayenne pepper and drizzle with just a little olive oil. Serve with pita chips or crackers.