Cannellini and artichoke dip
- 09.03.2017
- 826
Dip some crusty bread into this healthy, vegetarian artichoke and cannelini bean dip.
Recipe «Cannellini and artichoke dip» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 1 1/2 cups extra virgin olive oil, 1 1/2 cups basil leaves, plus extra to garnish, 1 garlic clove, halved, 2 x 400g cans cannellini beans, rinsed, drained, 1 cup chopped marinated artichoke hearts , 1/4 cup lemon juice, Crudites carrots) and toasted baguette slices, to serve .
Ingredients:
- 1 1/2 cups extra virgin olive oil
- 1 1/2 cups basil leaves, plus extra to garnish
- 1 garlic clove, halved
- 2 x 400g cans cannellini beans, rinsed, drained
- 1 cup chopped marinated artichoke hearts
- 1/4 cup lemon juice
- Crudites carrots) and toasted baguette slices, to serve
Instructions
- Place the olive oil in a saucepan over medium heat for 5 minutes. When hot, add the basil leaves (stand back as the oil may splatter) and cook for a further 30 seconds. Remove from the heat and cool slightly. Pour mixture into a food processor and whiz until basil is finely chopped. Pass through a fine strainer, discarding the leaves.
- Place garlic, beans, chopped artichoke and lemon juice in the (cleaned) food processor. With the motor running, slowly add oil, then season to taste.
- Serve topped with basil, accompanied by crudites and toasted baguette for dipping.