Tuesday, July 31, 2012

Black Bean - Artichoke Heart Dip

So I saw someone on the Food Network make something vaguely similar a while back.  But of course I was doing something like ironing or whatever and didn't write it down.  Basically it was black beans in a food processor.  But I changed it up a bit from what I remember and added artichoke hearts.

I also note that this is not a pretty dip.  But don't go judging a dip book by it's cover.  Because this super low fat dip is super duper yummy.  And easy.  And inexpensive.  And yummy.  I said it twice because it is and that's the most important part about a dip.  It's sort of like an alternative to hummus.

Black Bean - Artichoke Heart Dip

* 1 can black beans, liquid INCLUDED (do not drain)
* 1 can artichoke hearts, drained well
* 1 tsp minced garlic
* 1 tbls vinegar (I used apple cider but whatever you have will do)
* 1-3 tbls EVOO to taste and desired thin/thickness
* Salt and pepper to taste

* Dump everything into a food processor and blitz the heck out of it until nice and smooth.  That's it!
* Serve with chips, crackers, bread, veggies, etc.

A few notes...
** I again note that this is not a particularly pretty dip.  But neither is hummus.  And we all eat that by the bucket. 

** I used all the liquid in the can of black beans for a few reasons.  First is that it is already full of flavor.  Second is that it helps thicken the dip.  And third is that using that bean liquid means that I can get away with using just a tiny bit of EVOO for flavor.  It makes the dip sooo much healthier, but you don't miss the flavor. 

** If using bean liquid still weirds you out, just drain and rinse your beans and replace with EVOO to taste and desired thickness. 



Kirstin @ Hello Kirsti said...

Andrew's playing a gig at a vineyard on Sunday, so I've been on the hunt for cold dips, this will be perfect munch on!

Kirstin @ Hello Kirsti said...

Made this today for a vineyard picnic, it was a cinch to make and super tasty! Thanks for sharing KK


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