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Butter bean and artichoke dip Recipe
by Lemon Squeezy

Butter bean and artichoke dip

Rich, creamy dip made mostly from storecupboard ingredients

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Italy Italian
  Servings: 6 Servings

Ingredients

  • ½ lemon
  • 2 tablespoons Greek yogurt
  • 1 shallot
  • 200g jar roasted artichoke hearts
  • 400g tin butter beans
  • 1 clove garlic
  • 1 teaspoon cayenne pepper
  • Pinch dried oregano
  • 1 tablespoon olive oil
  • Sea salt

Directions

  1. PREP - Drain the beans and rinse in a colander under running water. Drain the artichokes of their preserving oil. Peel and finely chop the shallot. Peel and bash the garlic.
  2. SOFTEN - Heat the olive oil in a frying pan. Add the chopped shallot, sprinkle with a little salt and soften for 5-6 minutes.
  3. ADD - Meanwhile, roughly chop the artichoke hearts. Add to the frying pan with the garlic, cayenne pepper and butter beans and cook for a couple of minutes. Sprinkle with a little salt and a large pinch of oregano and cook for another five minutes.
  4. BLITZ - Put the bean and artichoke mixture into a blender with two tablespoons of Greek yogurt and the juice of half a lemon and blitz to a smooth paste.
  5. SERVE - Serve warm or cold, drizzled with some olive oil and a sprinkle of oregano.