The best thing to serve at any type of event, whether it’s a sports party or some type of shower, is a dip of some sort. Doesn’t have to be a hummus, though that is probably what this is. A mashed bean dip most likely should be called a hummus, but I like to think of this one as a dip. Maybe because it has artichokes and that seems like it should be elevated to a dip. Anyway, this is the perfect beany dip to be used at any type of event you want to have. Vegan and gluten-free Artichoke White Bean Dip or hummus if you must.
I guess I’m on another kick – this time all about bean dips / hummus. Whatever you want to call this, it turned out awesome. I was inspired by my Greek Spaghetti with the oregano and adding some artichokes. And boy do I love Trader Joe’s marinated artichoke hearts; it really takes all my energy when I plan to cook with them, to not eat them all. They are marinated to perfection and just taste so amazing. Like a tangy, sinful guilty snack. It makes me glad the TJ is all that close to me or else I would be there and shop there all the time just to buy those little goodies. But anyway, this dip turned out so yummy! Once everything is processed, be sure to put in the fridge so all the flavors can combine and it can thicken up. Spoonworthy good!
This dip can be put together in the morning before an event and stuck in the fridge to let everything get good together. Drain and rinse the canned beans – no need to soak and boil when you don’t have the time! Smash and peel the garlic and toss in the processor with the herbs. Use a fork and pull out the quartered artichokes and toss in the processor. Use a tablespoon and mix the liquid in the artichoke jar and spoon three tablespoons of the yummy marinade into the processor. Squeeze in the lemon juice then turn on the processor and mix until combined and smooth. Pop in a container and into the fridge to thicken up. Enjoy with pretzels, crackers, or veggies.
2 Cans Goya Small White Beans, drained and rinsed
1 Jar Trader Joe’s Marinated Artichoke Hearts
4 Cloves Garlic, smashed
1 Lemon, juiced
1 Tbsp Basil
1 Tbsp Oregano
1. Drain and rinse the beans then pour in food processor.
2. Use a fork to pull out all artichoke hearts and put in processor.
3. Smash and peel garlic and toss in processor with herbs.
4. Halve and juice lemon into processor.
5. Use a tablespoon to stir the liquid left in the artichoke jar. Spoon 3 tablespoons liquid into the processor.
6. Process until mixed and smooth.
7. Place in fridge for at least an hour to let flavors meld and dip firm up.