Foodie Friday: two dips, artichoke and white bean

December 21, 2012 | Food, Foodie Friday, Uncategorized

Looking for something new and delicious to add to the Christmas party spread? Here are two fabulous dips that are sure to be a hit with your guests. The Baked Artichoke Dip is from Horn of the Moon Cookbook, a great little vegetarian cookbook Dennis gave me years ago. The White Bean Dip is from Giada DeLaurentis’ Everyday Italian.

Baked Artichoke Dip

  • 1 can artichoke hearts (14 ounces), drained
  • 4 large cloves garlic, minced (Cook’s note: I use 2 cloves, because 4 was too much even for this garlic lover)
  • ½ cup plus 2 tablespoons finely grated or Parmesan or Romano cheese
  • 1 Tablespoon lemon juice
  • ¼ cup mayonnaise
  • ¼ cup cream cheese, softened
  • 2 Tablespoons bread crumbs
  • Chips, crackers, French bread, and/or raw vegetables for dipping

Finely chop artichoke hearts or run through a food processor along with the garlic using the steel chopping blade. Combine the ½ cup cheese, lemon juice, mayonnaise, and cream cheese. Mix well with the artichoke-garlic mixture. Put mixture in a 1-quart casserole dish. Sprinkle the top with bread crumbs and the remaining cheese. Bake 20 minutes at 375 degrees until bubbly. Serve with chips, vegetable dippers, bread or crackers. Makes 2 cups.

White Bean Dip

  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 2 cloves garlic
  • 2 tablespoons fresh lemon juice
  • 1/3 cup olive oil, plus 4 tablespoons
  • 1/4 cup (loosely packed) fresh Italian parsley leaves
  • Salt
  • Freshly ground black pepper
  • 6 pitas
  • 1 teaspoon dried oregano

Preheat the oven to 400 degrees F.

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

Serve the pita toasts warm or at room temperature alongside the bean puree. Also good as a dip for raw veggies.


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