This dip is super simple, but packs a lot of flavor. Try it as a dip or use instead as a sandwich spread.
Makes about 1 1/2 cups
Prep Time: 5 minute Cook Time: 0 (need cooked beans)
1 14-oz can whole artichokes, in water, drained and quartered
½ cup of cooked cannellini beans, no salt added, drained and rinsed
1 Tbsp. Dijon mustard
1 Tbsp. lemon juice
Dash of cayenne or more to taste
- Fit a food processor with the S-blade
- Combine all ingredients and process until very creamy.
- Adjust seasonings to taste. Enjoy!
Use this as a dip for vegetables or make Deviled Potatoes, by scooping out some of the center of a boiled (cooled and sliced) potato and fill with artichoke dip.
Great substitute for mayo on a sandwich.