Warm White Bean and Artichoke Dip Recipe

Yield:  4 cups

Ingredients:

2 teaspoons Essential Pantry Rice Bran Oil

1 small shallot, finely minced

1 garlic clove, minced

2 cans artichoke hearts in water, drained, coarsely chopped, divided

2 (15-oz) cans Cannelini Beans, drained

1/2 cup light mayonnaise

1/4 cup Extra Virgin Olive Oil 

1/4 cup parmesan cheese, plus 3 tablespoons, divided

4 teaspoons lemon juice

1/4 teaspoon Essential Pantry Aleppo Pepper

1 scallion, minced

1/2 teaspoon Essential Pantry Fine Salt

a few grinds of Essential Pantry Tellicherry Black Pepper

Preheat oven to 400°F

Directions:

1. Heat the rice bran oil a small sauté pan over medium heat. 

2. Add the minced shallot and cook until softened, approximately 1-2 minutes. 

3. Add the minced garlic and cook for an additional 1 minute while stirring to prevent burning.

4. Transfer the shallot and garlic to a food processor along with half of the artichokes, the cannelloni beans, mayonnaise, olive oil, 1/4 cup parmesan cheese, and lemon juice.

5. Process until smooth.

6. Add the Aleppo pepper, scallion, remaining artichokes, and pulse once to combine. 

7. Transfer mixture to a 1 quart baking dish. 

8. Top with 3 tablespoons of parmesan.  

9. Bake until golden and bubbling, approximately 30 minutes. 

Serve with pita chips or crackers.