Description
This dip is creamy, flavorful, and tastes just like the filling in stuffed artichokes without all the mess and time of the original!
Ingredients
- FOR THE DIP:
- 2 cans (14 Oz. Size) Quartered Artichoke Hearts
- 1 can (15 Oz. Size) Cannellini Beans
- 1-½ cup Italian Seasoned Breadcrumbs
- ¾ cups Grated Parmesan Cheese
- 1 teaspoon Minced Garlic
- 1-½ teaspoon Minced Dried Onions
- 1 teaspoon Dried Basil
- 3 Tablespoons Olive Oil
- 1 pinch Salt
- 1 pinch Ground Pepper
- FOR THE TOPPING:
- 3 Tablespoons Italian Seasoned Breadcrumbs
- 2 teaspoons Olive Oil
Preparation
1. Preheat oven to 350°F.
2. Drain and rinse artichoke hearts and cannellini beans, then add all to the bowl of a food processor. Blend until the artichoke/bean mixture has a smooth consistency.
3. Transfer mixture to a bowl. Stir in breadcrumbs, Parmesan, garlic, onion, basil, olive oil, salt and pepper until evenly distributed.
4. Transfer mixture to one 9″ x 13″ baking dish. For the topping, sprinkle breadcrumbs over top of dip, then drizzle olive oil. Bake until dip is heated throughout, approximately 15 minutes.
