When in snacky need, and it feels like no food is around, this is an easy, good to know recipe.
The entire recipe (except for the garlic and lemon), are ingredients in cans or jars. So when you go the grocery store, pick up a couple cans of artichokes and cannellini beans, (or you could use white kidney beans… I just think the name isn’t as fun to say!)
Next time you are hungry, and your kitchen seems empty, you will know you are just 10 minutes away from a tasty, filling snack. Have leftovers? This also makes a great sandwich spread. Make this cannellini bean and artichoke dip once or twice and you wont even need the recipe again.
1 can of cannellini beans (or white kidney beans)
1 can of artichoke hearts
1-4 cloves of garlic
juice of half a lemon or lime
glug of olive oil
chips, crackers, toast, or veggies for dipping
(You can do any combination of the following, or even create your own spice blend)
Big spoonful of nutritional yeast or parmegan
small spoon of chili powder, jalapeño, or other hot pepper
small spoonful of thyme
salt and pepper
Drain and rise the artichokes and the cannellini beans. Dump them in your food processor or blender. Add your lime or lemon juice (I used lemon), your garlic, (I used two cloves), your glug of olive oil, and your spice combo, (I used nutritional yeast and chili powder, because that’s what I had!)