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Cannellini and artichoke dip
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
"Indulge in a savory, plant-based artichoke and white bean dip with a side of crispy bread."
Ingredients:
  • 375ml olive oil
  • 375.00 ml basil leaves, plus extra to garnish
  • 1 garlic clove, halved
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 250.00 ml chopped marinated artichoke hearts (about 3 whole)
  • 60ml lemon juice
  • Mixed vegetables (such as blanched asparagus, baby zucchini , baby (Dutch) carrots), to serve
  • Baguette slices, to serve
Instructions:
  • In a saucepan over medium heat, warm the olive oil for 5 minutes. Carefully add the basil leaves (watch out for splattering) and cook for an additional 30 seconds. Take off the heat and let it cool a bit. Transfer the mixture to a food processor and blend until the basil is finely chopped. Strain the mixture through a fine strainer to remove the leaves.
  • Combine garlic, beans, chopped artichoke, and lemon juice in a food processor. While the motor is running, drizzle in oil until incorporated, then season to taste.
  • Garnish with fresh basil and serve with sliced vegetables and crusty toasted baguette for dipping.

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