Cannellini Bean | 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
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
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 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!