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Artichoke and Bean Dip

by Annalisa Brown (follow)
Easy (2874)      Healthy (1888)      Vegetarian (1517)      Quick (1387)      Appetisers (114)      Dips (33)     
I love fresh artichokes and growing up my mum would often bake stuffed artichokes as a vegetable accompaniment to a main meal. The gold would be reaching the artichoke heart, which tasted sweet and nutty. As kids we would mash the artichoke hearts and spread them on crusty bread. This was our simplistic version of artichoke dip. Over the years, the dip recipe has become a little more refined. Hope you enjoy as much as I do.

Artichoke and Bean Dip served with warm crusty bread

Preparation Time: 10 minutes
Cooking Time: 5 minutes
Makes: 2-4 servings

280g jar of artichoke hearts, rinsed and drained
400g butter beans, rinsed and drained (you can substitute with cannellini beans if preferred)
½ cup of grated parmesan
1 tablespoon of shredded basil leaves
1-2 tablespoons of virgin olive oil
salt and pepper to taste
grissini sticks or warm crusty bread to serve

Key ingredients - artichoke, parmesan cheese and cannellini beans


Place all ingredients into a food blender and process until smooth.

Process all ingredients until smooth

Spoon dip into a serving bowl and drizzle with extra oil. Serve with grissini sticks or warm crusty bread.

This dip tastes equally delicious used as a spread on toast.

Invite some friends and impress them with this healthy and delicious appetizer - Artichoke and Bean Dip

I like this Recipe - 9
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Annalisa, your Mum must have been wonderful with the meals she presented to you children. No chicken nuggets and fish fingers for you! Now you are sharing your marvellous recipes inspired by her. Thank you!
Thank you for such wonderful feedback. As a young kid, I was always embarrassed about the unusual meals our family would have. How times, culture and acceptance have changed over the years. It's only recently (the last 10 years) that I've begun to really appreciate my heritage and all that my mum and dad provided, which has enriched my experience of food and life ten fold. Cheers, Annalisa
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