Artichoke and White Bean Dip
MAKES 1½ CUPS
This dairy-free dip is like hummus on steroids. It tickles your taste buds with every bite. Try it with raw veggie sticks, gluten-free pita chips or flatbreads or spread it on gluten- free wraps and sandwiches. The rosemary flavor intensifies if the dip stands or is chilled overnight. If rosemary isn’t your favorite, reduce
the amount by half.
¼ cup cold-pressed extra-virgin olive oil
¼ cup unsweetened almond milk, soy milk or milk of choice
1(14-ounce) can artichoke hearts, plain (not marinated), well rinsed and well drained
1 (15-ounce) can cannellini beans, rinsed and drained
1 tablespoon + 1 teaspoon freshly squeezed lemon juice
1½ tablespoons diced yellow onion
1½ teaspoons minced garlic (about 2 cloves)
¾ teaspoon finely chopped fresh rosemary (not dried)
1 teaspoon salt
½ teaspoon sweet paprika
⅛ teaspoon cayenne pepper
1. Put all ingredients into your blender and puree about 1 minute until smooth and creamy like hummus. If you’re using a conventional blender, you may need 1 tablespoon of water to help the blades do their work.
2. Transfer dip to a bowl. Cover and chill in the refrigerator until ready to serve.
Each tablespoon contains 52 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 106mg sodium, 6g carbohydrate, 3g fiber, 0g sugars, 2g protein, 2 Est GL.