Artichoke and bean dip with grissini

 


Artichoke and bean dip with grissini

280g jar marinated artichoke hearts, drained

400g canned cannellini beans, rinsed, drained

1/2 cup (50g) grated parmesan

1 tbsp roughly chopped flat-leaf parsley

3-4 tbsp (60-80ml) olive oil, plus extra to drizzle

Grissini, to serve

Step 1

Place the artichoke hearts in a food processor with the beans, parmesan and parsley, and process to combine. Slowly add the oil through the feed tube and continue to process until smooth. Drizzle with extra oil and serve with grissini.

 

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