Garlicky White Bean Artichoke Dip
Hello friends! I'm back with some exciting stuff! Let me just say, it's February 19th and it's 60 degrees. I'm feeling good and on a roll of bringing you a bunch of new recipes that I played around with this weekend! But first, let me back up a bit.
Last weekend, I co-hosted a Jamberry party with my friend Emily Dvorin who sells Beautycounter (it's awesome, check out their cruelty-free, non-toxic beautifully made skincare and cosmetics and message me for more details, and check our their charcoal mask, it's amazeballs). I hosted our joint party in my apartment, and per usual, I was obsessing over what to make for my party guests. The theme was "spa night", so I wanted to make some food that was light and refreshing - nothing too heavy post-Shabbat of course. And since you're all dying to know what I made, here goes: homemade ranch dip cups with crudités (radish, cucumber, carrot and celery), garlicky white bean artichoke dip (I mean, obviously, hence the name of this post) and, what party would be complete without my famous coffee coconut date balls, right? It was a great party, a few people showed up, but it was super relaxing and chill and that was the vibe we were going for.
A little disclaimer about this dip. First of all, I typically avoid eating beans (it causes digestion issues, bloating and gas and that's always super fun, and studies have found that it is linked to inflammation). But for the record, I am not a registered dietician, nor do I claim to be one, so feel free to do your own research and always do what you're comfortable with and listen to your body! If you don't want to use beans, you can make my vegan cashew cheese dip and blend that in with the artichokes instead of using beans. Just a thought. Oh and another thing, I used canned beans for this dip. I know, I know, dried beans soaking overnight is ideal (better digestion, but of course, more time consuming), but I used an organic, BPA-free lined can, and rinsed them like crazy, so that's what I did. Again, do what's best for you.
Okay, I'm getting a little sidetracked here.
Anyone notice these photos and the cool trivets underneath? Well, my friend Amitai Loew, a super creative and soon-to-be industrial designer graduate has launched a Kickstarter campaign for his product called "Suva" (the photos shown are just prototypes). It's a set of ceramic tiles meant to be used as trivets, inspired by family Shabbat dinners that he had growing up. The product at its core, is focused on food and family and that's already a win in my book.
But the best part? They're handmade here in Chicago by a local ceramics studio called Penguin Foot Pottery and I always love supporting local businesses. What's unique about these trivets is that you can organize them to be one big trivet, (the OCDish part of me was happy to put them together into that big puzzle-like design, as I did below), or break them apart into smaller trivets, or use them as coasters, art pieces, wall art, or even what Amitai himself told me today - stick them underneath succulents to bring an unexpected pop of color and charm to something simple, like your houseplants! I'm sold.
Here's the deal, fellow readers! He's about 76% of the way towards his goal of funding the project, but we still have a ways to go and the campaign ends this Friday, February 24th at 8pm CST! So, if you're interested in any way and want to get involved, please help him out and pledge your support to the Suva campaign!
Here is the link to his Kickstarter page. I know Amitai is super thankful for your support and I am just happy to help out a friend in any way I can! Plus, it doesn't hurt that these trivets are awesome.
And don't worry, I didn't forget...the dip recipe is below! Warning - there may be a wee bit too much garlic in here for some of you, but you all know I love some "gahlic" in pretty much everything. Adjust as needed. Vampires beware.
Happy eating, dipping, and uh..."triveting"?
Garlicky White Bean Artichoke Dip
Serves 4-6 people (or 2-3 SUPER hungry party guests)
Prep time: 10 minutes
Total time: 20 minutes
1 15 oz. can of Cannellini (or white) bean, rinsed well
1 jar of marinated artichoke hearts
You can use frozen too - just add a little olive oil and seasonings
1/4 tsp. of salt
1/4 tsp. of freshly ground black pepper
Zest and juice of 1/2 lemon, plus wedge for serving
2-3 garlic cloves
1 tsp. of red pepper flakes (the more the spicier)
2-3 cubes of frozen basil
I love using these freeze-dried cubes of herbs - they're so easy to pop into anything and great to have on hand when getting fresh herbs isn't convenient
Dump all ingredients into food processor and process until blended but still chunky.
Place in fridge and serve right before guests arrive.
Garnish with lemon wedges and fresh herbs and serve with tortilla chips, crackers, or fresh veggies!