Cannellini And Artichoke Dip



Dip some crusty bread into this healthy, vegetarian artichoke and cannelini bean dip.

The ingredient of Cannellini And Artichoke Dip

  • 1 1 2 cups 375ml extra virgin olive oil
  • 1 1 2 cups basil leaves plus extra to garnish
  • 1 garlic clove halved
  • 2 x 400g cans cannellini beans rinsed drained
  • 1 cup chopped marinated artichoke hearts about 3 whole
  • 1 4 cup 60ml lemon juice
  • mixed vegetables such as blanched asparagus baby zucchini baby dutch carrots to serve
  • baguette slices to serve

The Instruction of cannellini and artichoke dip

  • place the olive oil in a saucepan over medium heat for 5 minutes when hot add the basil leaves stand back as the oil may splatter and cook for a further 30 seconds remove from the heat and cool slightly pour mixture into a food processor and whiz until basil is finely chopped pass through a fine strainer discarding the leaves
  • place garlic beans chopped artichoke and lemon juice in the cleaned food processor with the motor running slowly add oil then season to taste
  • serve topped with basil accompanied by crudites and toasted baguette for dipping

Nutritions of Cannellini And Artichoke Dip

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