Recipe: White Bean Artichoke Dip
- Editors of FitBump
- Nov 25 2014
- 0 comments
This white bean artichoke dip, featured in the new The Delight Gluten-Free Cookbook (Harlequin Nonfiction), by Vanessa Weisbrod, executive editor of Delight Gluten Free Magazine, is a perfect Thanksgiving appetizer. Serve it with cut mixed vegetables for a fairly virtuous start to the year’s biggest meal—just don’t count on any leftovers.
Excerpted from The Delight Gluten-Free Cookbook by Vanessa Weisbrod (Harlequin Nonfiction). Copyright © 2014. Photographs by Janice Cuevas, Jennifer Dunlap, Gabrielle Hoffman, Julie Luse and Vanessa Weisbrod
White Bean Artichoke Dip
- 2 tbsp. olive oil, divided
- 1/2 cup chopped red onion
- 1 tsp. salt, divided
- 4 tbsp. plus 1/2 cup water
- 1 cup frozen artichoke hearts, thawed and chopped
- 1 tsp. minced garlic
- 1 tsp. fresh thyme leaves
- 1/8 tsp. red chili flakes
- 1 (15-ounce) can Great Northern beans, rinsed and drained
- 2 tbsp. freshly squeezed lemon juice
- Chopped scallions, for garnish
- In a skillet over medium-low heat, add 1 tablespoon olive oil.
- Add red onion and 1/4 teaspoon salt to skillet and toss to coat in olive oil. Cook onions for 7 minutes, adding 4 tablespoons water as onions cook to prevent them from browning.
- Add artichokes to the skillet and cook an additional 5 minutes.
- To the artichoke mixture, add garlic, thyme and red chili flakes and cook 1 additional minute until fragrant.
- Remove mixture from the heat. Measure out 3 tablespoons of mixture from the skillet and set aside.
- To the artichoke mixture remaining in the skillet, stir in beans, 1/2 cup water, lemon juice and remaining 3/4 teaspoon of salt and stir to combine. Place this mixture in a blender or food processor and pulse until smooth.
- Spoon dip into a serving bowl and top with reserved artichoke mixture. Cover and refrigerate for 30 minutes to chill. Sprinkle chopped scallions on top before serving.
- Serve with fresh-cut vegetables and/or gluten-free crackers.