Navy Bean and Artichoke Dip with Parsley | America's Test Kitchen

Ingredients

• 1 small garlic clove, minced
• 1 teaspoon grated lemon zest plus 2 tablespoons juice
• 1 cup frozen artichoke hearts, thawed and patted dry
• 1 (15-ounce) can navy beans, 2 tablespoons liquid reserved, beans rinsed
• 1 scallion, white and light-green parts cut into 1/2-inch pieces, green part sliced thin on bias
• 1/4 cup fresh parsley
• 1/4 teaspoon ground fennel seeds
• 3/4 teaspoon Salt
• Pinch cayenne pepper
• 1/4 cup plain Greek-style yogurt
• Extra-virgin olive oil, for drizzling