A healthy artichoke and olive dip recipe – serve with raw veggies or crackers.
400g Artichoke Hearts (tinned)
450g Great Northern Beans (white beans)
2 Tablespoons Extra Virgin Olive Oil
3 Tablespoons Lemon Juice
2 Cloves of Garlic
6 Pitted Kalamata Olives
1 Teaspoon Dried Thyme
Fresh Ground Black Pepper
Place all ingredients in the bowl of your food processor, except salt and pepper.
Puree all ingredients until only very small pieces of the artichoke are visible.
Add salt and pepper to taste.
Top with a drizzle of olive oil and Kalamata Olives.
Serve with cut vegetables or crackers.
Recipe courtesy of My Man’s Belly.