Cannellini And Artichoke Dip

Dip some crusty bread into this healthy, vegetarian artichoke and cannelini bean dip.

The ingredient of Cannellini And Artichoke Dip

• 1 1 2 cups 375ml extra virgin olive oil
• 1 1 2 cups basil leaves plus extra to garnish
• 1 garlic clove halved
• 2 x 400g cans cannellini beans rinsed drained
• 1 cup chopped marinated artichoke hearts about 3 whole
• 1 4 cup 60ml lemon juice
• mixed vegetables such as blanched asparagus baby zucchini baby dutch carrots to serve
• baguette slices to serve

The Instruction of cannellini and artichoke dip

• place the olive oil in a saucepan over medium heat for 5 minutes when hot add the basil leaves stand back as the oil may splatter and cook for a further 30 seconds remove from the heat and cool slightly pour mixture into a food processor and whiz until basil is finely chopped pass through a fine strainer discarding the leaves
• place garlic beans chopped artichoke and lemon juice in the cleaned food processor with the motor running slowly add oil then season to taste
• serve topped with basil accompanied by crudites and toasted baguette for dipping

Nutritions of Cannellini And Artichoke Dip

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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