Artichoke and Butter Bean Dip
Butter beans add body and creaminess to this delicious dip, flavoured with marinated artichokes, garlic, parsley and lemon. This is the perfect dip to bring to any get-together.
This recipe is prepared with:
Ingredients
235 g tinned butter beans, drained
200 g artichoke hearts, in olive oil, drained
1 garlic clove, peeled, crushed
5 g fresh parsley, leaves only, roughly chopped
1 lemon, zest and juice
0.25 tsp chilli flakes, plus extra for serving
60 g extra virgin olive oil, plus extra for serving
1 tsp fine sea salt
Instructions
STEP 1/1
Fit the Knife Blade.
Add butter beans, artichoke hearts, garlic, parsley, lemon zest, lemon juice, chilli flakes, olive oil and salt into the Appliance bowl.
Mix for 1 minute on speed 1, until smooth.
Remove the attachment from the machine.
Transfer the dip into a serving bowl.
Drizzle with olive oil and sprinkle with chilli flakes.
Serve.
Store in an airtight container in the fridge for up to three days.
Artichoke and Butter Bean Dip
Butter beans add body and creaminess to this delicious dip, flavoured with marinated artichokes, garlic, parsley and lemon. This is the perfect dip to bring to any get-together.
Ingredients
235 g tinned butter beans, drained
200 g artichoke hearts, in olive oil, drained
1 garlic clove, peeled, crushed
5 g fresh parsley, leaves only, roughly chopped
1 lemon, zest and juice
0.25 tsp chilli flakes, plus extra for serving
60 g extra virgin olive oil, plus extra for serving
1 tsp fine sea salt
Instructions
STEP 1/1
Fit the Knife Blade.
Add butter beans, artichoke hearts, garlic, parsley, lemon zest, lemon juice, chilli flakes, olive oil and salt into the Appliance bowl.
Mix for 1 minute on speed 1, until smooth.
Remove the attachment from the machine.
Transfer the dip into a serving bowl.
Drizzle with olive oil and sprinkle with chilli flakes.
Serve.