38 minutes ago
Monday, November 19, 2012
I know it's only 3 days away, but if you still haven't finalized your turkey menu, here's a last minute easy appetizer.
I always have an arsenal of canned beans in the house for easy quick dips like this.
I loved this idea from Running With Tweezers, adding cornichons to the mix. I love sweet pickle in anything.
Make sure you have a big food processor, since the 2 cans of beans plus 1 can of artichokes makes a big batch.
White Bean & Artichoke Dip (adapted from Running With Tweezers):
1 14-ounce can artichoke hearts packed in water, drained
2 14 ounce cans cannellini beans, rinse and drained
1/2 cup cornichons (little French style sweet gherkin pickles)
2 cloves garlic, peeled and smashed
1/4 cup parsley, loosely packed
2 tbsp. mayo
a big pinch of red pepper flakes
salt and pepper, to taste
chives or other fresh chopped herbs, to garnish
In a food processor, combine the artichoke hearts, beans, cornichons, garlic, red pepper flakes and parsley.
Pulse 10 or so times to chop up the ingredients. Add in the mayo and pulse until desire texture. Season with salt and pepper. Sprinkle with chopped herbs if you want as a garnish.
This makes a lot, so get ready for leftover spread ideas. If you are only having a small crowd, then I would cut the recipe in half.
Second time around I added spicy grilled shrimp on top for a heartier appetizer.