Artichoke Black Bean Dip Recipes

BLACK BEAN DIP

Black Bean Dip image

Provided by Melissa d'Arabian : Food Network

Time 25m

Yield 1 1/2 cups of dip

Number Of Ingredients 0

Ingredients

Steps:

Puree two 14-ounce cans black beans (drained and rinsed), 2 minced garlic cloves, 1/4 cup each olive oil and lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon ground cumin and a pinch each of salt and pepper in a food processor until almost smooth. Let sit 15 minutes before serving.

ARTICHOKE BLACK BEAN DIP

Artichoke Black Bean Dip image

This was served at my Red Hat Honey's club meeting last month and oh, how everyone raved about it. Gail was kind enough to share the recipe with us, so I am "paying it forward" and sharing it here. Servings depend on what else is served, so I have estimated. There were about 15 in our group, but we had at least 15 dishes in all. If you try it, I hope you enjoy it :)

Provided by Bobtail

Categories < 60 Mins

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
2 tablespoons butter
1 cup sour cream
1 cup mayonnaise
1 (1/2 ounce) package ranch dressing
1 (15 ounce) can artichoke hearts, drained and quartered
1 (15 ounce) can black beans, rinsed and drained
4 tablespoons parmesan cheese, shredded
1 cup mozzarella cheese
chips, of your choice

Steps:

Preheat oven to 350 degrees.
Saute onion in the butter.
Mix together the sour cream, mayonnaise, ranch dressing, artichoke hearts, black beans and parmesan cheese.
Combine the onions with the sour cream mixture in a baking dish.
Top with the cup of mozzarella cheese.
Bake at 350 for 30-40 minutes.
Serve with tortilla scoops or chips of your choice and enjoy!

ARTICHOKE AND BLACK BEAN NACHOS

Artichoke and Black Bean Nachos image

Provided by Sandra Lee

Categories appetizer

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 (9-ounce) bag red or blue corn tortillas
1 (15-ounce) can black beans, drained and rinsed
1 (12-ounce) jar marinated and quartered artichoke hearts
1 (8-ounce) bag pre-shredded Monterey jack
5 plum tomatoes, seeded and diced
1 cup sour cream
1/2 bunch scallions, cut into 1/4-inch thick slices

Steps:

Preheat the broiler.
On a heatproof serving platter, layer the tortillas to cover the surface of the platter. Top with 1/3 of the black beans. Place 1/3 of the artichokes on top of the black beans. Sprinkle some of the cheese and tomatoes on top of the artichokes. Repeat the layers 2 more times. Place under the broiler until the cheese melts. Garnish with dollops of sour cream and the chopped scallions.

WHITE BEAN AND ARTICHOKE DIP

White Bean and Artichoke Dip image

Categories Food Processor Bean Appetizer No-Cook Cocktail Party Low Fat Vegetarian Quick & Easy Self Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 1/2 cups

Number Of Ingredients 5

Ingredients

1 clove garlic, peeled
1 tsp dried rosemary
3 tbsp fresh lemon juice
2 cans (15.5 oz each) white beans (drained and rinsed)
1 can (14 oz) artichoke hearts (packed in water, drained)

Steps:

Place garlic and rosemary in a food processor and finely chop. Add lemon juice and blend. Add beans and artichoke hearts and puree until smooth, stopping the machine a few times to scrape down the sides. Salt and pepper to taste. Serve with carrot and celery sticks and/or pita bread (not potato chips!). Dip will keep refrigerated for 2 to 3 days.

ARTICHOKE BEAN DIP

Artichoke Bean Dip image

This is really good and takes no time at all to make. Eat on toasted bread or carrot and celery sticks. You can also try it as a spread for a wrap with grilled chicken and tomato slices. Toss with pasta for an instant pasta sauce.

Provided by dicentra

Categories Spreads

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 (16 ounce) can navy beans, rinsed and drained
14 ounces marinated artichoke hearts
2 tablespoons lemon juice
1 garlic clove, pressed
2 green onions, roughly chopped
salt and pepper

Steps:

Combine all ingredients in food processor and blend until smooth. This dip gets thicker after it has been refrigerated.
Variations: add green olives, chives, chopped fennel, sun dried tomatoes or rosemary.

Nutrition Facts : Calories 214.2, Fat 0.9, SaturatedFat 0.1, Sodium 365.2, Carbohydrate 42.2, Fiber 17.6, Sugar 1.8, Protein 13

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