Although initially served hot, this artichoke dip will stay delicious as it cools. A combination of canned beans gives the dip body and creamy texture, and minimizes the need for sour cream and mayonnaise. Serve with fresh vegetables (such as carrots and celery) and crackers.
Made half the recipe since there were only 2 of us, but we nearly took down the whole thing! It was delicious! Great flavor, and like the recipe says, it really does hold up well as it cools. This will be it an excellent option when people will be grazing for hours. The only minor complaint by DH was that there weren't bits of artichoke chunks. I only pulsed it 14 times, but somehow all the artichokes got puréed. This is very fixable. I'd like to experiment with having a little more artichoke, although I know the beans are important for the creamy texture. If I do make the full recipe in the future, I will need to do it in my blender, because making half pretty well filled up my food processor.
This dip is delicious. Made it for my family as a trial run for possible inclusion in a holiday buffet. Used lots of lemon and served with crudite. It was an instant hit, and it really does taste just as good at room temp. I even ate some of the leftovers cold out of the fridge and it was deliciuos. This will definitely be on our appetizer table for Christmas this year.
I made this for my New Year's Eve party, and it was a winner. I had fresh dill on hand, which I thought worked beautifully with the artichokes, and provided more flavor than parsley. A dash of cayenne bumped it up as well. Served with baked pita chips, wedges of red pepper and baby carrots.
This is one of the best & easiest dips I've ever made. It always gets rave reviews when I take it to parties or potlucks. Serve with pita chips (Stacy's if you can find them).
