Navy Bean and Artichoke Dip with Parsley
By America's Test KitchenPublished on March 31, 2013
Time
35 minutes, plus 30 minutes resting
Yield
Serves 8 (Makes about 2 cups)
Ingredients
1 small garlic clove, minced1 teaspoon grated lemon zest plus 2 tablespoons juice1 cup frozen artichoke hearts, thawed and patted dry1 (15-ounce) can navy beans, 2 tablespoons liquid reserved, beans rinsed1 scallion, white and light-green parts cut into ½-inch pieces, green part sliced thin on bias¼ cup fresh parsley ¼ teaspoon ground fennel seeds ¾ teaspoon Salt Pinch cayenne pepper ¼ cup plain Greek-style yogurt Extra-virgin olive oil, for drizzling
Before You Begin
We prefer these dips when made with whole Greek yogurt, but 2 percent or 0 percent varieties can be substituted. Serve with chips, crackers, or vegetables.
Instructions
- Combine garlic and lemon zest and juice in small bowl; set aside for at least 15 minutes. Measure out 2 tablespoons artichoke hearts, chop coarsely, and set aside for garnish.
- Pulse beans, reserved bean liquid, remaining artichoke hearts, scallion whites and light greens, parsley, ground fennel, ¾ teaspoon salt, cayenne, and lemon juice mixture in food processor until fully ground, 5 to 10 pulses. Scrape down bowl with rubber spatula. Continue to process until uniform paste forms, about 1 minute, scraping down bowl twice. Add yogurt and continue to process until smooth and homogeneous, about 15 seconds, scraping down bowl as needed. Transfer to serving bowl, cover, and let stand at room temperature for at least 30 minutes. (Dip can be refrigerated for up to 1 day. Let refrigerated dip stand at room temperature for 30 minutes before serving.)
- Season with salt to taste. Sprinkle with reserved artichoke hearts and scallion greens. Drizzle with oil and serve.
Time
35 minutes, plus 30 minutes restingYield
Serves 8 (Makes about 2 cups)Ingredients
1 small garlic clove, minced
1 teaspoon grated lemon zest plus 2 tablespoons juice
1 cup frozen artichoke hearts, thawed and patted dry
1 (15-ounce) can navy beans, 2 tablespoons liquid reserved, beans rinsed
1 scallion, white and light-green parts cut into ½-inch pieces, green part sliced thin on bias
¼ cup fresh parsley
¼ teaspoon ground fennel seeds
¾ teaspoon Salt
Pinch cayenne pepper
¼ cup plain Greek-style yogurt
Extra-virgin olive oil, for drizzling
Ingredients
1 small garlic clove, minced
1 teaspoon grated lemon zest plus 2 tablespoons juice
1 cup frozen artichoke hearts, thawed and patted dry
1 (15-ounce) can navy beans, 2 tablespoons liquid reserved, beans rinsed
1 scallion, white and light-green parts cut into ½-inch pieces, green part sliced thin on bias
¼ cup fresh parsley
¼ teaspoon ground fennel seeds
¾ teaspoon Salt
Pinch cayenne pepper
¼ cup plain Greek-style yogurt
Extra-virgin olive oil, for drizzling
Ingredients
1 small garlic clove, minced
1 teaspoon grated lemon zest plus 2 tablespoons juice
1 cup frozen artichoke hearts, thawed and patted dry
1 (15-ounce) can navy beans, 2 tablespoons liquid reserved, beans rinsed
1 scallion, white and light-green parts cut into ½-inch pieces, green part sliced thin on bias
¼ cup fresh parsley
¼ teaspoon ground fennel seeds
¾ teaspoon Salt
Pinch cayenne pepper
¼ cup plain Greek-style yogurt
Extra-virgin olive oil, for drizzling
Why This Recipe Works
The secret behind a bean dip that was creamy and complex tasting was to pair a starchy bean with a lighter legume or vegetable. By using a combination, we avoided the pastiness of dips that used only beans. To further freshen the dips, we added creamy Greek-style yogurt, a healthy dose of lemon juice, and a full ¼ cup of herbs.
Before You Begin
We prefer these dips when made with whole Greek yogurt, but 2 percent or 0 percent varieties can be substituted. Serve with chips, crackers, or vegetables.
Instructions
- Combine garlic and lemon zest and juice in small bowl; set aside for at least 15 minutes. Measure out 2 tablespoons artichoke hearts, chop coarsely, and set aside for garnish.
- Pulse beans, reserved bean liquid, remaining artichoke hearts, scallion whites and light greens, parsley, ground fennel, ¾ teaspoon salt, cayenne, and lemon juice mixture in food processor until fully ground, 5 to 10 pulses. Scrape down bowl with rubber spatula. Continue to process until uniform paste forms, about 1 minute, scraping down bowl twice. Add yogurt and continue to process until smooth and homogeneous, about 15 seconds, scraping down bowl as needed. Transfer to serving bowl, cover, and let stand at room temperature for at least 30 minutes. (Dip can be refrigerated for up to 1 day. Let refrigerated dip stand at room temperature for 30 minutes before serving.)
- Season with salt to taste. Sprinkle with reserved artichoke hearts and scallion greens. Drizzle with oil and serve.
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