This tasty dip is perfect with our creamy Flourist Navy Beans. They blend up well with the addition of marinated artichokes. We love that this dip also happens to be vegan and nut / seed free for those with sensitivities.
Navy Bean Artichoke Dip
1 cup dry Flourist Navy Beans (2 3/4 cups cooked)
1 cup marinated artichokes, drained
3 tbsp olive oil
3 tbsp water
1 tsp capers
1 tsp caper juice
1/4 cup lemon juice
1 tsp salt
1/2 tsp dill
1/4 tsp chili flakes
1/2 tsp fresh thyme
3 tbsp parsley
Blistered Cherry Tomatoes
1 Pint Cherry Tomatoes
1 tbsp olive oil
Cook the Flourist Navy Beans according to directions here. Once cooked, drain and cool slightly before blending. Note that the beans can be cooked up to 4-5 days in advance and stored in the fridge! See storage tips here for cooked beans.
Combine all ingredients in a high powered blender and blend until creamy and smooth. Add more water by the tbsp as necessary to achieve the desired consistency.
Serve topped with olive oil, parsley, more chili flakes and optional roasted tomatoes.
To roast cherry tomatoes, heat the oven to 400 degrees. Toss the cherry tomatoes with the olive oil and a sprinkle of salt. Lay on a parchment-lined baking tray and bake at 400 until blistered and popping. While the tomatoes cook, shake the tray every few minutes to ensure the tomatoes roast evenly.