Artichoke & Red Bean Dip with Bread Crisps
Catherine Cappiello Pappas
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- 6.5 oz. jar of marinated artichokes
- 1 ½ cups of red kidney beans - drained
- 4 cloves of garlic
- ½ tsp. salt
- ½ tsp. black pepper
- ½ tsp. red pepper flakes
- 3 tablespoons of olive oil
In a food processor place the artichokes with 3-4 tablespoons of the artichoke marinade.
Add the beans, sautéed garlic and oil and process until smooth.
Serve with your favorite crackers or bread chips.
To Make Bread Chips:
Place your favorite slice bread on a baking sheet and toast in the oven until golden and crispy. Cool and place in a plastic bag and break into pieces.