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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Rating:
★★★★★ 4 votes
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~~

Step-By-Step

1Put the drained marinated artichoke hearts and the drained and rinsed white beans in a food processor and pulse til chopped well. Set aside.
2Heat 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.
3Turn heat to low and add green chilies and liquid smoke. Stir to mix well.
4Then 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.
5Pour 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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