White Bean, Artichoke and Lemon Dip by @enrichnutrition
There is no better accompaniment to our Rosemary and Sea Salt Rice Cakes than @enrichnutrition’s White Bean, Artichoke and Lemon Dip. Perfect for a morning tea or arvo snack.
2x 400g tins cannelloni beans
1x jar marinated artichokes (approx 230g)
2 tbsp extra virgin olive oil
1/3 C lemon juice
Zest of 1/2 lemon
Approximately 1/4 C water
- Drain the beans and artichokes and add them to a high powered food processor or blender.
- Add in the olive oil, lemon juice and a splash of the water and process until creamy. You might need to add more water to get it going.
- Add in the salt and lemon zest and whiz until creamy, adding more water if necessary to reach the desired consistency.
- Drizzle with extra olive oil to serve.