Lill70
Ingredients
0 portion(s)
Artichoke and Cannellini Bean Dip
- 50 grams parmesan cheese cubed
- 400 grams Cannellini Beans, Drained and rinsed
- 280 grams jar marinated artichoke hearts, Drained
- 2 - 3 sprigs flat leaf parsley, chopped
- 1/2 --- Small lemon juiced
- 80 grams Olive Oil.
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6
1min
Preparation 1minBaking/Cooking -
7Preparation
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8
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Recipe is created forTM 31
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Recipe's preparation
Place Parmesan Cheese into the mixing bowl and grate for 10 sec/speed 7. Add the Marinated Artichoke hearts drained, Cannellini beans, drained and rinsed, parsley and juice of 1/2 small lemon and mix for 10 secs/speed 7. Scrape down the sides and mix for 20 secs/speed 4 while adding the olive oil.
Serve dip in a bowl along with your choice of crackers
Artichoke and Cannellini Bean Dip
Accessories you need
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Simmering basket
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Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentI tried this today. Added a
I tried this today. Added a bit of the artichoke marinade instead of lemon juice (didn't have any) and added 50g of olive instead of 80g and it was delicious.
Yum! I just made this as an
Yum! I just made this as an emergency dip as I thought I had chick peas (for Hommus) but they were cannellini beans. This will go into the dip rotation. I only used a splash olive oil though and I didn't have parsley and still good.