Step one should be to finely chop a few garlic cloves and let them sit for about ten minutes while prepping the other ingredients. (Chopped garlic should sit for ten minutes before being cooked to allow time for allicin to form which is a very good for you antioxidant.) Meanwhile, finely chop a small onion. I used a small amount of red onion, and some young shallots from my CSA as well. Seven ounces of artichoke hearts in brine should be drained. The onion and shallot were sauteed in a small amount of olive oil, and the garlic was added. Next, chopped fresh oregano leaves were added, and I was happy to get to use some from my herb garden where it’s growing like crazy. Rinsed and drained, canned cannellini beans were added next and just cooked until warm. The entire mixture was transferred to the food processor. I chose to hold back the artichoke hearts rather than add them with the bean mixture at this point. My thinking was that I wanted a somewhat smooth bean mixture with larger chunks of artichoke hearts. So, I pulsed the bean mixture until it looked almost smooth, and then added the artichokes for just a pulse or two. Lemon juice, chile flakes, and a couple of tablespoons of yogurt were added and folded into the dip. The vegetables should be seasoned while sauteing, but taste for seasoning after adding everything. In the serving bowl, the dip was topped with chopped, toasted walnuts.
I baked some pita wedges for scooping up the dip and enjoyed a snack that lasted for more than one bite. It was a tasty mix of flavors while still warm, but it got even better after all those flavors mingled while it sat in the refrigerator for a few hours. It’s perfect for dipping pita wedges, tortilla chips, or vegetables, and this would make a great filling for a wrap or a spread for a sandwich. Now, I have a go-to artichoke dip for spring or anytime I want something a little lighter.
I am a member of the Amazon Affiliate Program.