ARTICHOKE & CANELLINI BEAN DIP
Artichoke & cannellini bean dip with rosemary crackers, roasted tomatoes and bell peppers and vegan feta - a delicious pairing !
MAKES: PREP TIME: COOK TIME:
1 dip, serves 6 10 minutes 5 minutes
FOR THE DIP:
1/2 an onion roughly, chopped
1 clove of garlic, chopped
1 tin of cannellini beans (400g), drained
1 jar of chargrilled artichokes (200g) ( + 2 tbsp of oil from the jar)
Juice from 1/2 a lemon
1 tbsp of coconut yogurt
salt and pepper
MAKE THE DIP:
1. Fry the onion over medium heat until soft then add the garlic.
2. Add the onion and garlic to a food processor or high speed blender.
3. Add the drained beans, lemon juice, drained artichokes, 2 tbsp of the oil from the artichoke jar, coconut yogurt and lots of salt and pepper and then blend until smooth.
4. Serve with crackers and your favourite choice of sides and enjoy !