Mediterranean White Bean Dip

Mediterranean White Bean Dip
Author: CL
  • 1 can (19 oz/540 mL) white kidney beans, drained and rinsed
  • 3 tbsp (45 mL) extra-virgin olive oil
  • 1 clove garlic
  • 1 tsp (5 mL) chopped fresh thyme
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 pinch smoked paprika
  • 4 drained canned artichoke hearts Canned in water not jar of marinated ones
  • 1/3 cup (75 mL) sliced roasted red peppers
  1. In food processor, purée together beans, oil, garlic, thyme, salt, pepper and paprika. Add artichokes and red peppers; pulse until coarsely chopped. (Make-ahead: Cover and refrigerate for up to 24 hours.)
  2. for a quick lunch spread dip in a pita and add chicken and greens


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