white bean, artichoke dip

The end of summer, moving into the fall harvest, is my favorite time of year for food. Gardens are overflowing with their bounties and it's time to figure out what to do with all of this abundance. I have never served this without the crowd asking how I make it, and kids are fans too. It uses many ingredients that you most likely have on hand and if you make a double batch, it freezes great.  I serve it with a platter of fresh cut veggies like cucumbers, carrots and peppers or gluten free pretzels and almond crackers. 

What you will need

  • 1 (BPA free) can organic small white beans
  • 1 (BPA free) can artichoke hearts
  • 1/2 cup grated parmesan or romano cheese
  • 1/2 cup extra virgin olive oil
  • 1 tsp. fresh squeezed lemon juice
  • 1 large bunch fresh basil
  • salt to taste (the cheese is very salty so taste before adding salt)

How to throw it all together

  • Now is the easy part! In a food processor or high powered blender, throw all of the ingredients in and save the olive oil. Drizzle olive oil in separately to combine everything into a silky creamy dip. Serve with all of your favorite sides and enjoy.