We have had the wackiest summer in Western Washington so far. Our normal gorgeous days of the mid 80’s with blue skies, or even the crazy 90’s we had last year, are nothing but memories. Today it is hazy gray and in the mid 60’s
I want to go to the beach and stick my toes in the sand I want to kick back with a book in the sun But instead I am stuck inside watching binge watching old episodes of Project Runway #dontjudge
So instead of thinking about some cool summer cocktails, or a new recipe for the grill, I want to sit in my yoga pants on the sofa and eat lots and lots of munchies.
Now, we all know that can be dangerous, especially when I am trying to get rid of these extra pounds I put on from be down and out with my anemia. That means some creativity needs to come into play so I don’t just say screw it and buy a big bag of Doritos.
I had black beans, and cannelini beans, and then I spied the artichoke hearts. The little wheels in my head started spinning and before I knew it I had the food processor out and ingredients were going in.
You see, once you get the hang of making homemade hummus/bean dip, it is pretty easy to tweek it to suit the ingredients you want to use. I wanted to keep this pretty straight forward since I love the flavor of artichoke, but you could add just about any seasoning you want.
Want to give it an Italian twist, add some basil and parmesan cheese. Want to go mediterranean? How about some sundried tomatoes with a few olives to add some saltiness. My mind could go on and on, and usually does. But, like I said, I decided to go basic.
Just as I was done zippin’ it all together, and getting it set up to take some perty pictures, my daughter got home from work, she was happy to get some bean dip, and I was happy to have a hand model
Creamy Artichoke and White Bean Dip
Switch up your normal hummus routine with this delicious artichoke and white bean dip. Eat it with pita chips, fresh veggies, or even on your sandwiches in place of the mayo.
1 (15-ounce) can artichokes, drained
1 (15-ounce) can cannellini beans, drained and rinsed
1 lemon, juiced
1 tablespoons tahini
2 cloves garlic
Fresh cracked black pepper
1/4 cup olive oil, plus more for garnish
Fresh parsley leaves, chopped for garnish
Place the artichoke, beans, lemon juice, tahini, garlic, salt, and pepper, into the bowl of a food processor. Pulse until well blended, then stream in the olive oil, using more or less to get to the consistency you desire.
Spoon the dip into a swerving bowl. Drizzle with olive oil, and sprinkle with chopped parsley.
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….
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