Artichoke Black Bean Dip Recipes

ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F.
• To a mixing bowl add sour cream, mayo, cream cheese, garlic and 1 cup of parmesan cheese. Combine until smooth.
• Stir in chopped artichoke hearts and a little bit of dill weed, to taste.
• Place in a greased baking dish (most pan sizes around 8x8 in or a little smaller will work. You could even use a pie pan).
• Sprinkle remaining 1/4 cup of parmesan cheese on top. Sprinkle with a little extra dill weed, if desired.
• Bake in preheated oven for about 20 minutes or until hot and bubbly. Serve warm with crackers, bread, or veggies.

SAUCY BEANS AND ARTICHOKE HEARTS WITH FETA

Steps:

• Heat onion and 1/2 cup oil (start from cold) in a large heavy pot or Dutch oven over medium. Cook, stirring occasionally, until onion is translucent, 10-12 minutes. Add tomatoes, garlic, tomato paste, 1 tsp. oregano, 1/2 tsp. red pepper flakes, and 2 tsp. salt. Cook, stirring occasionally, until sauce is thickened and most of the liquid is evaporated, 15-20 minutes. Stir in 1 cup water and bring to a boil.
• Meanwhile, heat 1 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Working in batches and adding more oil if needed, cook artichokes cut sides down until deeply browned on cut sides, 6-8 minutes. Transfer to pot with sauce.
• Add beans to pot and stir to combine. Reduce heat to medium-low and simmer, stirring occasionally, until beans are heated through and flavors have melded, about 10 minutes. Taste, and add more salt if needed.
• Transfer bean mixture to a large serving bowl or dish. Top with feta, oregano, and red pepper flakes and drizzle with oil. Let sit at least 10 minutes for feta to soften before serving warm or at room temperature.

BLACK BEAN DIP

Steps:

• Place the tomato, onion and cilantro into the bowl of a food processor and pulse until well chopped. Add the black beans, cumin, hot sauce and salt, to taste, and pulse until the mixture is mostly smooth. Scrape into a decorative bowl and garnish with cilantro sprigs. Serve with tortilla chips.

BLACK BEAN DIP

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 AND BLACK BEAN NACHOS

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.

ARTICHOKE BLACK BEAN DIP

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!