Recipe: White Bean Artichoke Dip

Ingredients

• 2 tbsp. olive oil, divided
• 1/2 cup chopped red onion
• 1 tsp. salt, divided
• 4 tbsp. plus 1/2 cup water
• 1 cup frozen artichoke hearts, thawed and chopped
• 1 tsp. minced garlic
• 1 tsp. fresh thyme leaves
• 1/8 tsp. red chili flakes
• 1 (15-ounce) can Great Northern beans, rinsed and drained
• 2 tbsp. freshly squeezed lemon juice
• Chopped scallions, for garnish

Directions

1. In a skillet over medium-low heat, add 1 tablespoon olive oil.
2. Add red onion and 1/4 teaspoon salt to skillet and toss to coat in olive oil. Cook onions for 7 minutes, adding 4 tablespoons water as onions cook to prevent them from browning.
3. Add artichokes to the skillet and cook an additional 5 minutes.
4. To the artichoke mixture, add garlic, thyme and red chili flakes and cook 1 additional minute until fragrant.
5. Remove mixture from the heat. Measure out 3 tablespoons of mixture from the skillet and set aside.
6. To the artichoke mixture remaining in the skillet, stir in beans, 1/2 cup water, lemon juice and remaining 3/4 teaspoon of salt and stir to combine. Place this mixture in a blender or food processor and pulse until smooth.
7. Spoon dip into a serving bowl and top with reserved artichoke mixture. Cover and refrigerate for 30 minutes to chill. Sprinkle chopped scallions on top before serving.
8. Serve with fresh-cut vegetables and/or gluten-free crackers.