Artichoke Bean Dip with Sweet Onion
I bought a lot of canned artichokes last time I popped into our local discount store, so when I got home, I searched for a new recipe to use some in. I found an old Cooking Light recipe on their website for a Sweet Onion, White Bean and Artichoke Dip (recipe link). I enjoy a good bean dip, and sweet onions and artichokes are favorites of mine, so I picked up some white beans and dug out the food processor.
Beyond the three primary ingredients, I veered off quite a bit on this vegetarian dip recipe. I adjusted to my personal taste, scratching a number of seasonings and reducing the massive quantity of garlic called for in the original version. The recipe was circa 2004, I thought the 1990’s garlic obsession in American food had simmered down a bit by then, but it was live and kicking here.
I am quite pleased with this pared down Artichoke Bean Dip Recipe. It is smooth & creamy, and the three ingredients that drew me to the recipe in the first place shine through. It would also make a fantastic vegetarian sandwich spread. I am dying to smear on Ciabatta bread with grilled eggplant, feta & a drizzle of smoked olive oil… and may just do so for lunch today.
- 2 tbs. olive oil
- 1 cup chopped Vidalia (or other sweet onion)
- generous pinch of Kosher salt
- 1 large clove of garlic
- 1 tbs fresh chopped chives (scallions or green onions are fine if you don't have chives)
- 1 tsp fresh lemon thyme leaves (standard thyme or oregano will do if need be)
- 1 (15 oz) can of white beans, drained and rinsed
- 1 tsp Sambal Oelek (Garlic Chili Paste)*
- 1 (14 oz) can of artichoke hearts, drained
- Place skillet on med-high heat, add oil, once hot, add the onions and pinch of salt. Saute until edges brown just a little, then add garlic and herbs to hot pan and remove from heat.
- Combine everything in food processor and pulse until smooth and creamy.
- Serve with veggies, pita, or as a sandwich spread.