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

Name: 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

www.americastestkitchen.com

For creamy, complex-tasting bean dips, we bagan by removing some of the beans.

Keywords

Vegetarian
Make Ahead
Appetizers
Snacks
Beans

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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