Artichoke Bean Dip With Roasted Red Peppers Recipe

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.

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