Dip...Spread...Soup!

Lillian Russo

By
@Lilliancooks

I'm always trying to create new dips for me and my husband to enjoy on movie night! So that's how I came up with this one! It tasted so good we wanted to just eat it by the spoonful! Then we ate it the next day for lunch as a sandwich spread...And then we tried it as a soup by thinning it out with chicken broth and tossing some garlic croutons on top! We loved it ALL 3 ways!


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Comments:

Serves:

6-10

Prep:

15 Min

Cook:

15 Min

Ingredients

2 can(s)
15.5oz. each small white beans-drained and rinsed
2 Tbsp
olive oil, extra virgin
2 large
cloves of garlic-crushed
1/4 tsp
cayenne pepper
1/4 tsp
black pepper
1/2 tsp
salt
1/2 tsp
dried thyme
1 tsp
liquid smoke flavoring
2 Tbsp
fresh chives-chopped
1 c
marinated artichoke hearts-drained and chopped
1 can(s)
4oz. chopped mild green chilies
4 oz
shredded sharp cheddar cheese
4 oz
low fat cream cheese-softened
~~crackers and chips to dip~~
~~bread for sandwich spread~~
~~chicken broth + croutons for soup~~

Directions Step-By-Step

1
Put the drained marinated artichoke hearts and the drained and rinsed white beans in a food processor and pulse til chopped well. Set aside.
2
Heat olive oil in a large skillet on medium heat and saute garlic for about 1 minute. Then add salt, pepper, cayenne and thyme. Cook, stirring constantly for about another minute.
3
Turn heat to low and add green chilies and liquid smoke. Stir to mix well.
4
Then add white bean mixture, softened cream cheese, cheddar cheese and 1/2 the chives. Stir and cook til cheeses melt and mixture is heated through.
5
Pour into a serving bowl and top with remaining chives. Serve warm with crackers...or spread on sliced bread for a sandwich...or thin it out with chicken broth and top with croutons for a soup.

About this Recipe

Course/Dish: Bean Soups, Dips, Spreads
Other Tag: Quick & Easy


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