Mediterranean White Bean Dip
Author: CL
Ingredients
- 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
- ¼ tsp (1 mL) salt
- ¼ tsp (1 mL) pepper
- 1 pinch smoked paprika
- 4 drained canned artichoke hearts Canned in water not jar of marinated ones
- ⅓ cup (75 mL) sliced roasted red peppers
Instructions
- 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.)
- for a quick lunch spread dip in a pita and add chicken and greens