Festive Healthy Holiday Appetizers: Cannellini and Artichoke Spread Cannellini Bean | Artichoke Spread | Thriving With Celiac

Festive Healthy Holiday Appetizers: Cannellini and Artichoke Spread

by Michaela Jones on December 23, 2011

Cannellini Bean | Artichoke

Cannellini Bean | Artichoke Spread

Cannelline Bean and Artichoke Spread

Make it Your Next Holiday Appitizer

This yummy spread features cannellini beans as the star. I often use cannellini beans as a base for creamy dips or spreads. With their mild flavor and creamy texture, they are an excellent alternative to dairy or mayo in cream style dips. This particular recipe is also very versatile. It is equally excellent as a spread on toasted baguette slices or toast points, or served as a dip with rice crackers. Try omitting the chopped olives from the spread and serve on toast or crackers. Then top with a little olive tapenade for a festive, tasty canape that is a great addition to any holiday party. For a little more zip, add a little prepared horseradish if you would like. If you are not allergic to seafood, it’s also really tasty topped with grilled shrimp or scallop.

Cannellini Bean and Artichoke Spread

Ingredients:

1 tbsp olive oil
1 14oz can of artichoke hearts, drained and squeezed dry
1/2 cup sliced green onionsr /> 2 cloves garlic, minced
1 15oz can cannellini beans, drained, water reserved
1/2 cup roasted red peppers, drained and chopped
1/4 cup black olives, drained and chopped
1 tbsp red wine vinegar
Salt and pepper to taste

Directions:

In a large skillet, heat olive oil over medium heat. Cook artichoke hearts in oil until beginning to brown, about 10 to 12 minutes, breaking up while stirring. Transfer cooked artichoke hearts to food processor or blender. In same skillet sauté green onions and garlic until tender, adding a little more olive oil if needed. Add green onion mixture to food processor. Add drained beans to food processor. Cover and process until mixture is smooth. Transfer to bowl. Stir in roasted red peppers, olives and vinegar. Stir in reserved bean water to desired consistency and season with salt and pepper and additional vinegar, if desired, to taste. Cover and chill until ready to serve. If you would like a little chunkier style spread, reserve some of the whole cannellini beans when processing and stir them in with the peppers and olives.

Recipe © 2011 Michaela C. Jones. Get a printer-friendly version here.

Michaela Jones - guest bloggerMichaela Jones is a Certified Nutritional Consultant who loves cooking and finding ways to create delicious foods that are allergy free. She is the mother of twins with multiple food allergies, author of food allergy cookbook series, Make It Allergy Free, and owner of allergy free cakery, I Can’t Believe It’s Allergy Free. Learn more about Micheala at http://www.makeitallergyfree.com/

 

Thoughts from Nancy Olson:

This cannellini bean and artichoke spread would be a wonderful spread for a Christmas gathering making it an appitizer. It seems we get together and there is so much food this could be a light snack almost anytime of the day. If you have the Christmas holiday taken care of how about this cannellini bean and artichoke spread for a New Years gathering! The parties continue for a while now so this is something to keep in mind with all the allergies that people have this is gluten free, dairy free and nut free.

Enjoy this cannellini bean and artichoke spread!

Cannellini Bean | Artichoke

Michaela Jones is a Certified Nutritional Consultant who loves cooking and finding ways to create delicious foods that are allergy free. She is the mother of twins with multiple food allergies, author of food allergy cookbook series, Make It Allergy Free, and owner of allergy free cakery, I Can’t Believe It’s Allergy Free. Learn more about Micheala at Make It Allergy Free.

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Cannellini Bean | Artichoke

{ 5 comments… read them below or add one }

Delmy December 23, 2011 at 3:14 pm

Hi Nancy How are your holidays going? I am getting ready to cook along with my husband for my daughter’s visit this weekend. She prefers gluten free dishes and so your recipe was just right! Should be a fun time. I look forward to finding out more about the importance of gluten free food through your future posts. Wish you much success in 2012!!

Reply

Nancy Olson December 23, 2011 at 5:38 pm

Delmy, I wish you the best holiday with your daughter and some gluten free food. This is a great dish that Micheala my guest blogger has shared for people for gluten free and other allergies. I am so glad you are finding our info helpful! Merry Christmas!

Nancy~

Reply

Michaela Jones December 24, 2011 at 8:56 am

Hi Delmy. This is a great recipe. It’s one of my favorites and I am happy to share it with others. I hope your daughter enjoys it. It’s full of flavor and very versatile. I use it both as a base for appetizers with different extra toppings and as a dip with rice crackers. Enjoy!

Reply

Michaela Jones December 24, 2011 at 12:12 pm

I just had someone contact me to say they loved this recipe as a dip, but skipped the blending step. I just wanted to let all you readers know that you can most certainly skip the blending step if you would like. Just fork-mash the beans and chop up the artichokes to desired consistency, then add in the rest of the ingredients. This is a great alternative if you do not have a food processor or just don’t to get it out. :-)

Reply

Nancy Olson December 26, 2011 at 9:36 pm

That is a very good point to make that it doesn’t need to be sent through a food processor for those that don’t have one or might like it a bit more chunkier style dip.

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