Dip...spread...soup!
From lilliancooks 14 years agoIngredients
- 2 -- 15oz. cans small white beans-drained and rinsed shopping list
- 2 Tbls. extra virgin olive oil shopping list
- 2 large cloves of garlic-crushed shopping list
- 1/4 tsp. cayenne pepper shopping list
- 1/4 tsp.black pepper shopping list
- 1/2 tsp. kosher salt shopping list
- 1/2 tsp. dried thyme shopping list
- 1 tsp. liquid smoke flavoring shopping list
- 2 Tbls. fresh chives-chopped shopping list
- 1 cup marinated artichoke hearts-drained and chopped shopping list
- 1 - 4oz. can chopped mild green chilies shopping list
- 4 oz. shredded sharp cheddar cheese shopping list
- 4 oz. low fat cream cheese-softened shopping list
- ~~~crackers and chips to dip~~~ shopping list
- ~~~bread for sandwich spread~~~ shopping list
- ~~~chicken broth + croutons for soup~~~ shopping list
How to make it
- Put the drained marinated artichoke hearts and the drained and rinsed white beans in a food processor and pulse til chopped well. Set aside.
- Heat olive oil in a large skillet on medium heat and saute garlic for about 1 minute. Then add salt, pepper, cayenne and thyme. Cook, stirring constantly for about another minute.
- Turn heat to low and add green chilies and liquid smoke. Stir to mix well.
- Then add white bean mixture, softened cream cheese, cheddar cheese and 1/2 the chives. Stir and cook til cheeses melt and mixture is heated through.
- Pour into a serving bowl and top with remaining chives. Serve warm with crackers...or spread on sliced bread for a sandwich...or thin it out with chicken broth and top with croutons for a soup.
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