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Posts Tagged ‘bean dip’

  1. White Bean And Marinated Artichoke Spread

    August 8, 2014 by admin

    ArtichokeBeanDip5

     

    I’m calling this one a spread because it’s pretty thick. Now, if you’re like me and you go to Costco, you sometimes grab those mega two jars of marinated artichoke hearts. I love them as part of a snack, or chopped into salads (I use the oil as the dressing with a little balsamic vinegar). I even have a great chicken and mushroom recipe I use them for. But. BUT I haven’t found marinated artichoke hearts in any dip. It’s always the canned artichoke hearts that you chop up and mix with mayo and cheese and back. (Recipe HERE). I did an extensive internet search and found a few recipes that mixed artichoke hearts (plain) with white beans. Could I do this but use MARINATED artichokes? Yes. Yes, I could. And the result is terrific. We had friends over and the gentleman liked it so much he smeared it on his burger. That says a lot I think…when you’re will to smear.

     

    INGREDIENTS

     

    ArtichokeBeanDip1

    Seriously, you probably have all this stuff in your house, especially if you’re a food hoarder.

    Lemon, garlic, olive oil, cannellini beans, marinated artichoke hearts, rosemary, and Parmesan.

     

    PROCESS

     
    Drain and rinse the beans, put everything into a food processor. Press START and pulse that muther till it’s smooth. Easiest spread ever.

     

    Step one, put everything in the food processor. I like to zap the garlic first and then add ingredients.

    Step one, put everything in the food processor. I like to zap the garlic first and then add ingredients.

     

    Use your *magic* to make it smooth. By magic, I mean electricity.

    Use your *magic* to make it smooth. By magic, I mean electricity.

     

    Put it in a pretty bowl.

    Put it in a pretty bowl.

     

    THE VERDICT

     
    I give this five pretzels because it’s easy, quick, you probably have the ingredients, it’s healthy, you can use it in sandwiches, and people who like hummus will like it. The hint of rosemary brings a little garden-freshness to it, lemon adds sunlight, and the marinade on the artichoke hearts is just lovely.

    Here’s the recipe if you want to print it out:

    White Bean And Marinated Artichoke Spread
     
    An easy dip/spread that uses marinated artichoke hearts.
    Ingredients
    • 1 can (15 oz.) cannellini beans,drained
    • 1 cup marinated artichoke hearts, drained
    • 1 small clove garlic, chopped (about one tsp. chopped garlic)
    • 2 tablespoons fresh lemon juice (really, to taste. Start with one and then add more.)
    • 2 tablespoons olive oil
    • 3 tablespoons freshly grated Parmesan cheese
    Instructions
    1. Put it all in a food processor and blend until smooth.
    2. Serve with bruschetta, pita chips, pita bread, crudités, or on a sandwich.
    3. Keeps in the fridge for about five days.

     

     


  2. Dip #5–7 Layer Bean Dip

    August 5, 2011 by admin

    This is that dip you have at parties and everyone eats all of it, but you just never think of making it. And I’m so glad I finally know how. It’s freakishly easy. It’s also versatile. If you don’t like a layer, simply replace it with something you do like…like guacamole or jalapeno peppers or whatever.

    The quality of the dip will probably change with the quality of ingredients you use.

     

    7 Layer Bean Dip

    (With thanks to Dana and her aunt for sharing the recipe)

     

    THE RECIPE

    1 15oz can refried beans, heated

    1 c. sour cream

    1 .78 oz pkg. taco seasoning mix

    1 c. diced tomatoes

    1 4.25 oz jar diced green chilies, drained

    1 2.25 oz can sliced ripe olives, drained

    3/4 cup shredded cheddar cheese

    2/4 c. shredded monterey jack cheese

    1 jar salsa

    tortilla chips

    THE PROCESS

    Spread warm beans on 10 inch serving platter. Combine sour cream and seasoning mix; spread over beans. Layer remaining ingredients over sour cream mixture. Serve with salsa and chips. 6-8 servings

    Now, I didn’t heat the beans, because I wanted to make this ahead of time. It’s great cold. I think this is a good dip to bring to a party because you can assemble it there.

    We found that the taco seasoning and sour cream was too salty. If I make it again, I’ll only use 1/2 the seasoning pack.

    We replaced the jalepeno peppers with avocado.

    Here’s the step by step process in pictures. (I know. It’s so easy you don’t need pictures, but I have a good camera, so I feel like I have to use it.)

     

     

     

     

     

    THE VERDICT

    We give this 4 out of 5 pretzels. Or maybe we should say tortilla chips. It’s a great dip and I know it will be devoured at the next party. Next time, I’ll definitely use the taco seasoning to taste, but beyond that…it’s great. Now I can finally make this dip. It’s a little spicy, creamy, and a little bit sinful. AND you can eat a TON of it without making yourself sick, a definite dip-bonus. I should know.

    THE DUNKABLES

    Tortilla chips

    Fritos

    Veggies (maybe)

    Or even tortilla shells. I bet this would be great in a burrito.

     

     

    Got any comments or have any great recipes you’re willing to share? Please either comment here, or email me at tanya@tanyaeby.com.