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Add a photoRich, creamy dip made mostly from storecupboard ingredients
Ingredients
- ½ lemon
- 2 tablespoons Greek yogurt
- 1 shallot
- 200g jar roasted artichoke hearts
- 400g tin butter beans
- 1 clove garlic
- 1 teaspoon cayenne pepper
- Pinch dried oregano
- 1 tablespoon olive oil
- Sea salt
Directions
- PREP - Drain the beans and rinse in a colander under running water. Drain the artichokes of their preserving oil. Peel and finely chop the shallot. Peel and bash the garlic.
- SOFTEN - Heat the olive oil in a frying pan. Add the chopped shallot, sprinkle with a little salt and soften for 5-6 minutes.
- ADD - Meanwhile, roughly chop the artichoke hearts. Add to the frying pan with the garlic, cayenne pepper and butter beans and cook for a couple of minutes. Sprinkle with a little salt and a large pinch of oregano and cook for another five minutes.
- BLITZ - Put the bean and artichoke mixture into a blender with two tablespoons of Greek yogurt and the juice of half a lemon and blitz to a smooth paste.
- SERVE - Serve warm or cold, drizzled with some olive oil and a sprinkle of oregano.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 24g | |
| Recipe makes 6 servings | |
| Calories 33 | |
| Calories from Fat 22 | 67% |
| Total Fat 2.53g | 3% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 11mg | 0% |
| Potassium 58mg | 2% |
| Total Carbs 2.41g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.47g | 0% |
| Protein 0.66g | 1% |
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