Garlic Artichoke Dip

Name: Garlic Artichoke Dip
Prep time: 25 min
Total time: 25 min
Yield: 2-1/2 cups.
Ingredients: 1 large onion, chopped; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 2 tablespoons olive oil; 5 garlic cloves, minced; 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained; 1 can (14 ounces) water-packed artichoke hearts, rinsed and drained; 1 tablespoon lemon juice; 1/2 teaspoon salt; 1/8 teaspoon cayenne pepper; Assorted fresh vegetables and/or baked pita chips

This chilled dip is simply delicious, lower in fat and offers make-ahead convenience. —Lisa Varner, Charleston, South Carolina

Ingredients

1 large onion, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil
5 garlic cloves, minced
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
Assorted fresh vegetables and/or baked pita chips

Directions

In a small nonstick skillet, saute the onion, oregano and thyme in oil until onions are tender. Add garlic; cook 1 minute longer. Remove from the heat; cool slightly.
In a food processor, combine the beans, artichokes, lemon juice, salt, cayenne and onion mixture; cover and process until pureed.
Transfer to a small bowl. Cover and refrigerate at least 2 hours before serving. Serve with vegetables and/or pita chips.

Nutrition Facts

1/4 cup: 81 calories, 3g fat (0 saturated fat), 0 cholesterol, 271mg sodium, 11g carbohydrate (1g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

Originally published as Mediterranean Artichoke-Garlic Dip in Healthy Cooking February/March 2010