White Bean & Artichoke Dip
From Hugh Fearnley-Whittingstall’s book ‘River Cottage Veg
Every Day’
This rich, creamy, deeply savoury dip is wonderful with crudités,
or dolloped on to a warm flatbread. It also works well served on some crisp
lettuce, as a salad.
Serves 4-6
2 tbsp olive oil
1 small onion, chopped
200g artichoke hearts in olive oil, drained, oil reserved
3 garlic gloves, finely chopped
A few sprigs of oregano, leaves only, finely chopped
400g tin cannellini beans, drained and rinsed
Juice of ½ lemon
½ tsp dried chilli flakes
2 tbsp thick, plain yoghurt (I didn’t use this)
25g walnuts, toasted (optional)
Sea salt and freshly ground black pepper
Heat 1 tablespoon olive oil in a frying pan over a
medium-low heat and sauté for about 10 minutes, until soft and translucent.
Meanwhile, roughly shop the artichoke hearts.
Add the garlic to the pan and stir for another couple of
minutes. Tip in the oregano, cannellini beans and artichokes and cook,
stirring, for a couple of minutes, until everything is heated through.
Tip the mixture into a food processor and add the lemon
juice, chilli flakes and yoghurt. Blend to a coarse purée. Add salt and pepper
to taste and thin with a couple of tablespoons or so of the olive oil from the
artichokes, until you have the texture you like.
Serve the dip warm or cold, trickled with olive oil, and
scattered with toasted walnuts if you like.
… Enjoy and do tweet me @lift_pt or facebook message me to let
me know how you get on!
