Dips + Spreads, White Bean Recipes -
White Bean + Artichoke Dip
Author:
Flourist
Ingredients
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1 x 660g jar Organic White Beans
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170g marinated artichokes, drained
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3 tbsp olive oil
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1 tsp capers
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1 tsp caper juice
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60ml lemon juice
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1 tsp salt
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1/2 tsp dill
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1/4 tsp chili flakes
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1/2 tsp fresh thyme
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3 tbsp parsley
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400g Cherry Tomatoes
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1 tbsp olive oil
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salt
Blistered Cherry Tomatoes
Directions
Combine all ingredients (including the bean stock the white beans come in) in a high powered blender and blend until creamy and smooth. Add more water by the tbsp as necessary to achieve the desired consistency.
Serve topped with olive oil, parsley, more chili flakes and optional roasted tomatoes.
To roast cherry tomatoes, heat the oven to 205°C. Toss the cherry tomatoes with the olive oil and a sprinkle of salt. Lay on a parchment-lined baking tray and bake at 205°C until blistered and popping. While the tomatoes cook, shake the tray every few minutes to ensure the tomatoes roast evenly.
We've de-Americanised this recipe from the Flourist.Com for you + made it more Bold Bean Co friendly. The original for the recipe is here.
