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Ingredients

• 1 19-oz. can cannellini beans (white kidney beans), rinsed and drained
• 1 14-oz. can artichoke hearts, drained
• 1/4 cup extra-virgin olive oil
• 3 Tbsp. lemon juice
• 2 to 3 cloves garlic, quartered
• 1/4 tsp. coarse sea salt or kosher salt
• 1/4 tsp. cayenne pepper - I used a pinch
• 1/4 cup roasted red sweet pepper strips(I omitted)
• 1 Tbsp. snipped fresh basil
• coarse sea salt or kosher salt
• Assorted crackers, toasted baguette slices, or toasted pita chips

Description

This One-Step Artichoke Bean Dip With Roasted Red Peppers Gives A Different Twist On An Old Standby. This Recipe Is From BHG And It Is Delicious.

Group Recipes