My friends (and those who own at least one of my cookbooks) know how much I love condiments, dips, spreads and chutneys-anything that adds a little excitement to a dish or a protein. Many times, they’re fabulous on their own. This is one of those examples. Like a hummus…but not, this dish is lighter and fluffier. It’s perfect for a summer picnic or just a snack with some fresh cucumbers and red pepper strips. I have this with low salt sliced turkey. I spread a little on a slice, roll it up and eat it! It’s filling, low carb and chock-a-block with protein, vitamin k, vitamin B and fiber.
As I said before, the ingredients are similar to hummus, but without the chickpeas and tahini. I got the idea from an artichoke dip I had at a friend’s house-hers had mayo in it. Mayo is the one condiment I don’t like in spreads, except for tuna, egg and chicken salad, so I thought about what can be used instead. I’m sure I’ve seen an artichoke hummus somewhere. My short term memory isn’t what it used to be.
My short term memory isn’t what it used to be. (See?)
Anyway, here’s the recipe:
Ingredients
- 1 can artichoke hearts in water, about 2 cups, drained
- 1 can white cannellini beans-rinsed and drained
- 2 cloves of garlic
- Juice of one lemon
- 1/4C Olive oil
- 1/4 packed Italian parsley leaves
- White pepper to taste
- 1/2 tsp Hungarian Paprika
- Salt to taste
Instructions
- In a large Cuisinart, puree all ingredients but the paprika until smooth. Place in glass bowl and sprinkle paprika on top. Chill 2 hours. Serve with crackers, vegetables or slices of turkey!
I can’t wait to try this one…Sounds fabulous.
Thanks, Cathy! That was fast. I just posted this! 🙂
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This dip was a huge hit with the Hollywood Bowl crowd! Absolutely delish.