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    You are in: Home / Australian / Artichoke and Cannellini Bean Dip Recipe
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    Artichoke and Cannellini Bean Dip

    Artichoke and Cannellini Bean Dip. Photo by Engrossed

    1/1 Photo of Artichoke and Cannellini Bean Dip

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Jewelies's Note:

    Serve with Grissini

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    Units: US | Metric


    1. 1
      Place artichoke hearts in a food processor with beans, parmesan and parsley, and process to combine.
    2. 2
      Slowly add oil through the feed tube and continue to process until smooth.
    3. 3
      Drizzle with extra oil.

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    Ratings & Reviews:

    • on May 29, 2007


      I love marinated artichokes, which I sometimes eat right out of the jar, so this sounded quite tempting to me. Jewelies told me by zmail that she drains the artichokes before processing and so I did, too, but I reserved the marinade and used it in place of the oil. When I started to add the marinade (Step 2), I did so quite gradually and stopped adding as soon as I got to a consistency that seemed to hang together well. Because I happen to love thyme with artichokes, I also added a pinch of thyme. The next time I might add garlic, as I think it would be good with that, also. I did drizzle a small amount of extra virgin olive oil over the dip, just enough to add a hint of the olive flavor. I didn't have grissini (same thing as bread sticks, I believe?), but toasted some pita wedges in the over and used those as dippers. I'd like to try this with bacon flavor crackers as dippers, which I suspect would be quite good.

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    • on April 17, 2007


      This is a nice dip! The recipe doesn't say to drain the artichokes but I did. I made it a little healthier by using 1/3 cup of reserved artichoke marinade instead of oil. I think that made it a little tastier also. Then I just topped it with oil and paprika. I used my immersion blender to puree it together. I served it with garlic bagel crisps. Made for 1-2-3 hit wonders.

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    • on January 08, 2007


      I used pecorino romano instead of parmesan. This was a really tasty dip - I ate it on crackers, and also hollowed out some small raw plum tomatoes to filled them with it. However, it was lacking something. It just didn't have much "oomph." I added 1/2 teaspoon of garlic powder and 1 teaspoon of red wine, which helped a little. This is a dish that could be easily doctored up to your liking.

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    Nutritional Facts for Artichoke and Cannellini Bean Dip

    Serving Size: 1 (163 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 228.5
    Calories from Fat 102
    Total Fat 11.3 g
    Saturated Fat 2.7 g
    Cholesterol 7.3 mg
    Sodium 176.2 mg
    Total Carbohydrate 22.3 g
    Dietary Fiber 6.7 g
    Sugars 0.7 g
    Protein 11.3 g

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