This recipe is Maria’s healthy version of artichoke dip. It’s perfectly creamy yet without the main ingredient that makes dips creamy, cheese. After the holidays many of us are avoiding the dips all together knowing that many of them contain way too many calories to be consumed on just a snack. However this dip is your friend, filled with hearty white beans purred and a kick of spice from red peppers flakes, with the familiar flavor of artichokes. I can’t get enough of it, and I don’t feel guilty when I do!
This is perfect served with fresh veggies: baby carrots, sliced green peppers, or cucumbers. I’ve been trying to keep my fridge stocked with easily accessible healthy snacks and this pairing is perfect for an hor’dorve, snack, or light lunch with some toasted seeded whole grain bread.
2 cloves garlic
2 (15 ounce) cans white beans (drained and rinsed)
1 (15 ounce) can artichoke hearts (drained)
3 tablespoons fresh lemon juice
1 teaspoon red pepper flakes
1 tablespoon chopped fresh rosemary (optional)
Salt and pepper, to taste
In the bowl of a food processor, add the garlic, white beans, artichoke hearts (set a few aside to lightly chop if you like your dip more on the chunky side), lemon juice, red pepper flakes, and rosemary. Blend until smooth. Season with salt and pepper. Then, add in the extra artichokes and drizzle with olive oil before serving.
Serve with bread, crackers, vegetables, or chips.
Happy MLK Day and if you’re looking for a way to celebrate or honor Martin Luther King, I would highly recommend reading The Help. I just finished it last night and am super excited for the movie to come out this summer. Best book I’ve read in a long time. What book should I pick up next??