Recipe: Artichoke and Cannellini Bean Dip

• By
• Caren McSherry

Image by Flickr/miriam_kato
Just add crackers and a glass of wine and this bean dip is good to go

Pair this healthy dip with your favourite wine and you've got an instant party-pleaser


A perfectly easy, incredibly tasty way to open a can and create something wonderful. Cooking is grand!



Ingredients

• 1 whole head garlic, roasted

• 1 tsp. olive oil

• 1 medium shallot, finely diced

• 1 (14 fl. oz) can water-packed artichokes, drained

• 1/2 tsp. dried thyme

• 1 tsp. chili paste (optional)

• 1 (14 fl. oz) can Italian cannellini beans, drained

• 1 (4 oz.) pkg. Boursin cheese

• 1 tsp. fresh grated lemon zest



Instructions

1. Let the roasted garlic cool then peel and set aside.
2. Heat a frying pan to medium heat.
3. Add the oil and shallot.
4. Slowly sauté the shallot, taking care not to brown.
5. While the shallot is cooking, cut the artichokes into pieces and add to the pan. Shake to combine.
6. Add the thyme and chili paste, if desired.
7. Reduce the heat to low and let the artichokes drink in the flavour of the shallot, thyme and chili.
8. Meanwhile, pour the drained beans into the bowl of a food processor, along with the peeled roasted garlic, Boursin cheese and lemon zest. Pulse a few times.
9. Add the artichoke mixture and purée.
10. Taste for seasoning and adjust with sea salt and ground fresh pepper.
11. Serve with assorted crackers — and wine, of course!

Recipe courtesy Caren McSherry from the Gourmet Warehouse
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Originally published in TV Week. For daily TV listings updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.