Artichoke, Sun-dried Tomato and Bean Dip. Recipe courtesy of Bush's® Beans.
Ingredients:
- 1 jar artichoke hearts, chopped
- 1 16 ounce can pinto beans
- 1 tsp garlic, minced
- 1/4 cup vegetable stock
- 1 tsp lemon juice
- 2 tbsp extra virgin olive oil
- kosher salt, to taste
- fresh ground black pepper, to taste
- 1/2 cup pitted black olives, chopped
- 1/2 cup oil packed sun-dried tomatoes, drained and chopped
- 2 tbsp fresh mint leaves, coarsely chopped
- 2 tbsp fresh basil, coarsely chopped
- 1 tbsp fresh parsley, coarsely chopped
Preparation:
In 3-quart saucepan combine artichokes, pinto beans, garlic, stock, lemon juice, olive oil, salt and pepper. Bring to a boil and then lower flame and simmer covered, for 10 minutes.Add remaining ingredients and continue simmering, uncovered, an additional 5 minutes to concentrate the liquid. Serve immediately or at room temperature with crackers.
