White Bean and Artichoke Dip

Great northern beans and cannellini beans are good varietieis of white bean to use in this white bean and artichoke dip recipe. It is strongly recommended that you use rehydrated dried white beans instead of canned white beans in this recipe.  Dried beans give bean dips a fresher flavor and a better texture.

White Bean and Artichoke Dip

1½ cups cooked white beans (about ¾ cup dried) or one 15 oz can
4 oz. jar artichoke hearts (packed in oil)
¼ cup fresh mint leaves or ½ tsp dried
½ cup fresh basil leaves or 1 tsp dried
2 anchovies
¼ cup olive oil
1 clove garlic, coarsely chopped
½ tsp salt

Combine all ingredients in a blender or food processor.  Blend until smooth.

If you do not own a blender or food processor, then combine all ingredients in a large bowl. Mash the ingredients with a potato masher to the desired consistency.

Serve immediately or store in the refrigerator for up to 24 hours.

Yield:  Serves 6-8

This recipe was adapted from Mario Tailgates NASCAR Style

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