Saturday, June 23, 2007

White Bean & Artichoke Dip

Serves six to eight as an appetizer; yields about 2 cups of dip.

1 can (15 ½ ounces) cannellini beans, drained and rinsed
1 can (14 ½ ounces) artichoke hearts, drained and rinsed
1 small clove garlic, chopped
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 tablespoons freshly grated Parmigianino Reggiano cheese
1 teaspoon chopped fresh rosemary
Kosher salt and freshly ground pepper
Olive oil

In a food processor, blend the beans, artichoke hearts, garlic, and lemon juice to a smooth paste. With the processor running, add 2 tablespoons olive oil. If needed, add 1 to 2 tablespoons of water to get a smooth consistency. Blend in the cheese and rosemary; season with salt and pepper. Transfer to a medium bowl, sprinkle with 2 generous pinches cayenne and drizzle with olive oil. Serve with pita chips.

From “The Best Recipes of Fine Cooking: Dinner with Friends 2004”, page 94.
(Original recipe includes directions for making pita chips.)

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