Artichoke and Cannellini Bean Dip
by Caren McSherry
An easy and incredibly tasty way to use a can and create something to talk about. With a blend of roasted garlic, tender artichokes, and flavourful shallots, this dip is elevated with creamy Boursin cheese and a hint of zesty lemon zest.
|
prev
next
Ingredients:
- 1 whole head garlic, roasted
- 1 teaspoon olive oil
- 1 medium shallot finely diced
- 1 - 14 ounce can, water pack artichokes drained ½ teaspoon thyme
- 1 teaspoon chilli paste 2.0 (optional)
- 1 - 14 ounce can Italian Cannellini beans, drained
- 1 - 4 ounce package Boursin cheese
- 1 teaspoon fresh grated lemon zest
- Roast the garlic, cool, peel and set aside
Method:
1. Heat a fry pan to medium heat, add the oil and shallot.
Slowly sauté the shallot, taking care not to brown. While the shallot is cooking, cut the artichokes into pieces and add to the fry pan. Shake to combine, add the thyme and chile paste if desired.
2. Turn the heat to low and let the artichokes drink in the flavour of the shallots, thyme and chilli.
3. 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, add the artichoke mixture and puree.
4. Taste for seasoning and adjust with sea salt and ground fresh pepper.
Serve with assorted crackers and wine of Course!
Serves 4-6
Copyright (c) Caren McSherry 2024
2. Turn the heat to low and let the artichokes drink in the flavour of the shallots, thyme and chilli.
3. 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, add the artichoke mixture and puree.
4. Taste for seasoning and adjust with sea salt and ground fresh pepper.
Serve with assorted crackers and wine of Course!
Serves 4-6
Copyright (c) Caren McSherry 2024
