Sun-dried Tomato Bean Dip with Roasted Artichokes
White bean sundried tomato bean dip, rich, creamy and full of flavor.
- 1 can white beans rinsed
- 2 garlic cloves
- 1/4 cup sundried tomatoes in oil drained
- 1 tbsp fresh oregano chopped
- 1 tsp kosher salt
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1/4 cup olive oil
- 3 tbsp warm water if needed
- 1 can artichoke hearts drained and dried
Add beans, lemon juiceand zest, garlic, and salt to food processor. Slowly drizzle in olive oil while blending on high. Blend until smooth (about a minute).Add sun-dried tomatoes and oregano, and blend for an additional 30 seconds or so until mixed( add water if needed).Serve chilled with an extra drizzle of olive oil if desired.
Heat oven 400'F. Place drained and dried artichoke hearts on a baking sheet and roast for 10-15 minutes. Remove from oven and season with salt and pepper. Allow to cool before serving with dip.