This awesome dip is good with cut up raw veggies, pita chips, crackers, or by the spoonful. I just wish I had known about it when I was in the puree portion of my post-op diet.
1 tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, chopped
1/2 teaspoon Italian herb blend
1/4 teaspoon dried thyme
1 can (15 oz) white kidney or cannellini beans, drained & rinsed
1 can (14 oz) artichoke hearts, rinsed, drained & quartered
2 tablespoons lemon juice
1/2 teaspoon kosher salt
pinch of cayenne pepper (or to taste)
In a small nonstick skillet, heat the olive oil over medium heat. Saute the onion, garlic and herbs until tender. Remove from heat and cool slightly.
In a large food processor, combine the beans, artichokes, lemon juice, salt, cayenne, and the reserved onion mixture. Process until smooth.
Refrigerate 2 hours.