Artichoke Spread

This sophisticated spread makes a great appetizer. Serve it with fresh vegetables, crackers or thin slices of toasted French bread.

Artichoke Spread Enlarge Image
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11 users rated this recipe an average rating of 3.0
Makes:
16 servings
Serving Size:
2 tablespoons
Yields:
2 cups
Start to Finish:
15 mins
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Artichoke Spread

Ingredients
1
15 ounce can cannellini beans (white kidney beans), rinsed and drained
1
9 ounce package frozen artichoke hearts, thawed and well drained
1
clove garlic, quartered
1
tablespoon lemon juice
1/8
teaspoon salt
1/8
teaspoon cayenne pepper
1
green onion, thinly sliced
 
Sliced green onion tops
 
Assorted vegetable dippers and/or crackers

Directions

  1. In a large food processor, combine beans, artichoke hearts, garlic, lemon peel, lemon juice, salt, and cayenne pepper. Cover and process until nearly smooth, stopping to scrape down sides as necessary.
  2. Transfer bean mixture to a serving bowl; stir in the thinly sliced green onion. Serve immediately or cover and chill for up to 2 days. If chilled, let stand at room temperature for 30 minutes before serving.
  3. To serve, garnish with sliced green onion tops. Serve with assorted vegetable dippers and/or crackers.

Nutrition Facts

(Artichoke Spread)
    Per serving:
  • 29 kcal cal.,
  • 98 mg sodium,
  • 6 g carb.,
  • 2 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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