White Bean and Artichoke Dip

Name: White Bean and Artichoke Dip
Prep time: 5M
Total time: 35M
Yield: 8 Servings as appetizer
Ingredients: 2 cans(15.5 oz. each) GOYA® White Beans in Sauce; 1 lemon, juiced (about 2 tbsp.); 2 tsp. finely chopped fresh rosemary; 1 clove garlic; ¼ cup GOYA® Extra Virgin Olive Oil; 1 can GOYA® Artichoke Hearts, drained and finely chopped; ½ cup grated parmesan cheese, divided; ¼ tsp. paprika

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For a recipe that will be the star of the appetizer table at your next party – and is easy to whip up too – reach for this White Bean and Artichoke Dip. GOYA® <a title="White Beans in Sauce" href="https://goya.com/en/products/white-beans-in-sauce" data-id="8115">White Beans in Sauce</a> make a fully-flavored, creamy base for the dip that is spiked with a squeeze of lemon, fresh rosemary, chopped artichokes and parmesan cheese. 25 minutes in the oven transforms the dip into a warm, addicting appetizer that is just right for any gathering.

Total Time

35m

Prep Time:5m

Yields:8 Servings as appetizer

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Ingredients

2 cans(15.5 oz. each)

GOYA® White Beans in Sauce

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lemon, juiced (about 2 tbsp.)

2 tsp.

finely chopped fresh rosemary

clove garlic

¼ cup

GOYA® Extra Virgin Olive Oil

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1 can
(14 oz.)

GOYA® Artichoke Hearts, drained and finely chopped

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½ cup

grated parmesan cheese, divided

¼ tsp.

paprika

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Directions

Kitchen View

Servings as appetizer

Step 1

Heat oven to 350°F. Add white beans in sauce, lemon juice, rosemary and garlic to blender. Puree until smooth, about 1 minute. With motor running, slowly drizzle in olive oil until well combined. Stir in chopped artichokes and ¼ cup parmesan cheese.

Step 2

Transfer dip to 8”x8” baking dish; sprinkle with remaining cheese and paprika. Bake, uncovered, until dip is warmed through and edges are slightly puffed and bubbling, about 30 minutes. Serve with toasted pita, crackers or fresh vegetables, like celery, carrots, broccoli and bell pepper strips.