Get your chips, crackers and pita bread ready people. It’s time for scooping, crunching and inappropriately stuffing your face with Cilantro White Bean Artichoke Dip.
I love the cilantro garlic lemon combination. Then you add in cumin and BAM! Cumin has a very distinctive and potent flavor. It adds the perfect amount of SMACK-me-in-the-face…this is now dippin-licious good!
This dip is easy and quick. Just toss all the ingredients in your food processor (I used KitchenAid) and blend to the consistency of your liking. Easy peasy lemon squeezy, right?! This goes well as a side dish to kabobs. More on that later.
Today, however, I’m making this for what it was originally created for…a lazy night (aka every night). I don’t mind me a bowl of this yummy stuff, crackers and a glass of wine or a cold beer every night.
Speaking of every night. You can use 1 garlic clove if you don’t want the dip to be too garlicky. I add the 2 for I am an avid garlic lover (if you haven’t figured it out yet) ← HELLO garlic breath!
That’s why I always have some chewing gum handy. You just never know when garlic will show up to the party. Because when it does, count me in! If, for some reason, no gum is to be found, I make sure the people around me are also eating garlic as well. For garlic isn’t a problem if everyone else is eating too, right? Unless you intentionally want to be left alone for the next 3 days, in that case, I say go ahead and add in 3! 🙂
What I’ve used in this recipe:
Here’s a complete list of my kitchen essentials
- White Beans - 1 (15 oz) can, drained and rinsed.
- Artichoke Hearts - 1 (15 oz) can, drained and rinsed.
- Garlic - 1-2 cloves, peeled.
- Lemon Juice - 3 tbsp.
- Olive Oil - 2 tbsp.
- Cilantro - ½ cup.
- Cumin - ¼ tsp.
- Salt & pepper to taste
- Add all ingredients to food processor and blend to desired consistency.