Sweet Onion, White Bean, and Artichoke Dip

This dip comes together in about 15 minutes; prepare and store it in the refrigerator up to two days in advance.

Yield:

8 servings (serving size: about 1/3 cup dip and 4 pita wedges)

Recipe from

Nutritional Information

Calories 185
Caloriesfromfat 18 %
Fat 4 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 7.8 g
Carbohydrate 33.3 g
Fiber 5.4 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 725 mg
Calcium 60 mg

Ingredients

2 tablespoons olive oil
1 cup chopped onion
2 teaspoons sugar
4 garlic cloves, sliced
1 (15.5-ounce) can Great Northern beans, rinsed and drained
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh oregano
1/8 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (14-ounce) can artichoke hearts, drained
4 (6-inch) pitas, cut into 8 wedges

Preparation

Heat oil in a nonstick skillet over medium-high heat. Add onion, sugar, and garlic; cook for 5 minutes or until golden brown. Combine onion mixture, beans, and next 6 ingredients (through artichokes) in a food processor; process until smooth. Serve with pita wedges.

Note:

David Bonom,

December 2004