White Bean Artichoke Dip
DIP da-DIP da-DIP doo-wop da doo-bee doo! Super Green White Bean and Artichoke DIP!
Made with Native Forest Baby Artichoke Hearts by @nyssas_kitchen
Ingredients
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1 15 oz can of cannellini beans, drained and rinsed (reserve a few to garnish if desired)
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1/2 cup drained Native Forest Baby Artichoke Hearts (plus a few extra to garnish if desired)
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1 packed cup of baby spinach
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1/4 cup parsley leaves
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1 teaspoon fresh thyme leaves
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1 clove of garlic
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1 tablespoon lemon juice
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1/4 cup olive oil
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1/2 - 3/4 teaspoon sea salt (or to taste)
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black pepper
Instructions
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Combine all ingredients except salt and pepper in the food processor and process until smooth, stopping to scrape down the sides as needed.
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Season to taste with salt and pepper, processing to combine.
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Serve topped with reserved cannellini beans, artichoke hearts, a drizzle of olive oil, and more fresh herbs.
