Artichoke and White Bean Dip
Merci di Cresta Crema di Carciofi (Artichoke Puree)
1 -14 oz can white beans (such as great northern or cannellini)
2 T olive oil
2 garlic cloves, sliced
1 sprig thyme leaves, removed from stem
1 T fresh lemon juice
½ t salt
¼ t freshly ground black pepper
¼ c cold water
capers or caper berries, kalamata olives for garnish
Heat 2 TBSP of olive oil over medium heat in a small skillet. Brown garlic, then add thyme and toast quickly. Then set aside.
- Using a food processor or blender, pulse the beans until they are coarsely puréed.
Next add the artichoke puree, toasted garlic and thyme leaves, salt, pepper and lemon juice. Pulse again until all of the ingredients are combined.
Next, slowly add water in small amounts, while blending, using only enough water for the mixture to become smooth and creamy.
Adjust seasoning, especially salt and lemon juice, and add more as needed.
Use a spatula to put the puree on a plate and smooth it out using circular motions. Dribble the remaining tablespoon of oil over the puree, and top with 2-3 caper berries or 6-8 small capers and a couple of green or kalamata olives. Serve with toasted bread or crisp crackers.