Perfect party pleaser. Looking for something healthy, yet tasty, to serve your guests or bring to a party? The secret behind this creamy and complex tasting bean dip is to pair a starchy bean with a lighter legume or vegetable. By using a combination, you avoid the pastiness of dips that use only beans. To further freshen the dips, add creamy Greek-style yogurt, a healthy dose of lemon juice, and a full ¼ cup of herbs.
Navy Bean and Artichoke Dip
- 1 small garlic clove, minced
- 1 tsp. grated lemon zest plus 2 Tbsp. juice
- 1 cup frozen artichoke hearts, thawed and patted dry
- 1 15-oz. can navy beans, 2 Tbsp. liquid reserved, beans rinsed
- 1 scallion, white and light-green parts cut into 1/2-inch pieces, green part sliced thin on bias
- ¼ cup fresh parsley
- ¼ tsp. ground fennel seeds
- ¾ tsp.
- Pinch cayenne pepper
- ¼ cup plain Greek-style yogurt
- Extra-virgin olive oil, for drizzling
- Combine garlic and lemon zest and juice in small bowl; set aside for at least 15 minutes. Measure out 2 tablespoons artichoke hearts, chop coarsely, and set aside for garnish.
- Pulse beans, reserved bean liquid, remaining artichoke hearts, scallion whites and light greens, parsley, ground fennel, ¾ teaspoon salt, cayenne, and lemon juice mixture in food processor until fully ground, 5 to 10 pulses. Scrape down bowl with rubber spatula.
- Continue to process until uniform paste forms, about 1 minute, scraping down bowl twice. Add yogurt and continue to process until smooth and homogeneous, about 15 seconds, scraping down bowl as needed.
- Transfer to serving bowl, cover, and let stand at room temperature for at least 30 minutes. (Dip can be refrigerated for up to 1 day. Let refrigerated dip stand at room temperature for 30 minutes before serving.)
- Season with salt to taste. Sprinkle with reserved artichoke hearts and scallion greens. Drizzle with oil and serve.
Recipe from America’s Test Kitchen