TL/DR – Artichoke Pinto Bean Dip. All you need for this amazing dip is a food processor, pinto beans, canned artichokes, lemon juice and zest, cream cheese, mayo, fresh thyme and oregano. It can be served cold or baked. –
Blend all ingredients until very smooth in a large food processor, stopping two or three times to scrape down the sides. Raw garlic is listed as optional in the recipe. I love it, but I prefer to blanch my garlic for 2 to 3 minutes in boiling water to cut the zing. The dip is perfect without the garlic, so don’t over-think it.
This is an easy thing to make for a party or just for snacks. It also makes a good spread for sandwiches. It could even be the base for a quick naan bread pizza. Slather it on hot toast and serve it alongside Easy Tomato Soup.
Bean dip is a good delivery method for fiber and protein for picky eaters. Try Green Protein Dip or Homemade Hummus for different takes on bean dip.
Artichoke Pinto Bean Dip
Ingredients
- 1 14.5 oz can artichoke hearts, rinsed and drained and any tough outer leaves removed
- 1 can pinto beans, rinsed and drained
- 4 oz cream cheese
- 1/4 c mayonnaise
- 1 T fresh thyme leaves
- 1 T fresh oregano leaves
- Juice and zest of one lemon
- 1/2 t kosher salt
- 1/8 t pepper
- One small clove garlic, optional
Directions
- Step 1 Put all ingredients into a food process and process for 2 minutes, pausing to scrape down the sides halfway through.
- Step 2 Serve cold or spoon into a small baking dish, top with parmesan or shredded mozzarella and bake at 350 degrees F for 15 to 20 minutes.
- Step 3 Serve with chips, crudités or thin slices of french bread.
