Dip...Soup...Spread
By: Lillian Russo
Published: Wednesday, February 13, 2013 - 11:03am

Ingredients




1 cup marinated artichoke hearts, drained and chopped
2 (15.5 ounce) cans small white beans, drained and rinsed
2 tablespoons extra virgin olive oil
2 large cloves of garlic, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 (4-ounce) can chopped mild green chilies
1 teaspoon liquid smoke flavoring
4 ounces low fat cream cheese, softened
4 ounces shredded sharp cheddar cheese
2 tablespoons fresh chives, chopped
For a dip: crackers and chips
For a sandwich: bread
For a soup: chicken broth and croutons

Preparation

1 1. Put the drained marinated artichoke hearts and the drained and rinsed white beans in a food processor and pulse until chopped well.  Set aside. 2 2. Heat olive oil in a large skillet on medium heat and saute garlic for about 1 minute.  Add salt, pepper, cayenne and thyme.  Cook, stirring constantly for about another minute. 3 3. Turn heat to low and add green chilies and liquid smoke.  Stir to mix well. 4 4. Then add white bean mixture, softened cream cheese, cheddar cheese and 1/2 of the chives.  Stir and cook until cheeses melt and the mixture is heated through. 5 5. Pour into a serving bowl and top with remaining chives. 6 Serve warm with crackers...or spread on sliced bread for a sandwich...or thin it out with chicken broth and top with croutons for a soup.

About

A delicious creamy, smokey, dip that can easily become a soup or use as a sandwich spread! It's so tasty that you'll want to eat it all 3 ways!