White beans, artichokes and roasted garlic make a winning dip if ever we saw one
We’d take this to a dip-off, sign us up
Sign us up for your potluck contest, this is a dip we’d take to any dip-off. Hearty (thanks, beans), rich (we are so glad you exist, artichoke hearts) and slightly punchy too (we see and smell you, lovely, roasted garlic), it checks off some serious boxes. Extra points for chic looks (monochromatic is always in) and attractive accents. Even if you’re not in it to win it, we think this is a pretty perfect dip for picnics, parties or just to treat your winning self.
White Bean, Garlic and Artichoke Dip
Ingredients
- 1 bulb of garlic
- 1 tsp olive oil
- Salt, to taste
- Black pepper, to taste
- 1 can (540 mL) white kidney beans
- 1 can (398 mL) artichoke hearts
- ½ cup goat cheese
- ½ cup plain yogurt
- 1 tsp salt
- ½ tsp black pepper
Preparation
Preheat the oven to 425F degrees. Slice the top 2 millimetres of the head of garlic off, keeping the majority of it intact. Place the garlic bulb onto a piece of foil and drizzle with olive oil, salt and pepper. Wrap the garlic tightly in the foil, and roast in the oven for 45 minutes.
Meanwhile, drain and rinse the white beans and transfer them to a food processor. Drain the artichokes, making sure to give the actual hearts a good squeeze to release any extra liquid, and place ¾ of them into the food processor along with the goat cheese, yogurt, salt and pepper. Squeeze the flesh from the roasted garlic bulb into the food processor and pulse until everything is combined. Cut the remaining artichoke hearts into quarters. Transfer dip to a serving bowl and stir in the artichoke heart quarters.
Yield: Makes 2 ½ cups
