Best of 2012 – Number Five
Photography by Chia Chong
Nancy is a spicy Portuguese publicist with talent, intellect and a rockin’ body that goes on for days. On a recent visit to her home, she made a dip similar to this…minus the artichoke hearts. I think it’s better now. I hope she agrees –she may just kick my ass.
Healthy Artichoke Dip
Ingredients:
- 1 (13.75 ounce) can artichoke hearts, drained and chopped
- 2 (16 ounce) cans white beans, drained and rinsed
- 1 lemon, zest and juice
- 2-4 tablespoons olive oil, plus more for drizzling
- 2 tablespoons chopped rosemary
- ¼ teaspoon ground cumin
- Kosher salt
- Freshly ground black pepper
- Whole wheat pita chips, toasted
Directions:
In the bowl of a food processor fitted with a metal blade, add the artichoke hearts, beans, lemon zest, lemon juice, 2 tablespoons olive oil, rosemary and cumin. Pulse just until combined and smooth. Add additional olive oil if mixture is too thick (should be the consistency of a hummus). Salt and pepper to taste. Serve room temperature with a drizzle of olive oil and toasted whole wheat pita chips for dipping.
- Yields: a scant 3 cups
- Prep Time: 5 minutes
- Cook Time: NA
- Difficulty: Silly Easy
Recipe inspired by Nancy Assuncao and adapted by Libbie Summers for Salted and Styled
Photography by Chia Chong
Libbie’s Food Styling Props: Image 1: The base is a faded purple velvet from the inside of an old jewelry case borrowed from Amy Zurcher at shopSCAD; pita chips are inside a simple galvanized box; the lid to the galvanized box is under the rosemary, knife and lemon; The bowl that holds the dip is the base to a vintage marbled purple glass chicken purchased at Habersham Antiques Market. Image 2: the dip now sets on a chalkboard; linen from Canvas Home Store, the hand is my intern, Anna Heritage, and she is wearing a purple plaid flannel shirt from Banana Republic.
