Artichoke Spread 15 ounce can cannellini beans (white kidney beans), rinsed and drained 1 9 ounce package frozen artichoke hearts, thawed and well drained 1 clove garlic, quartered 1 teaspoon finely shredded lemon peel 1 tablespoon lemon juice 1/8 teaspoon salt 1/8 teaspoon cayenne pepper 1 green onion, thinly sliced Sliced green onion tops Assorted vegetable dippers and/or crackers Toast French, Appetizers Recipes, Artichokes Spreads, Yummy Food, Healthy Artichokes, French Breads, Fresh Vegetables, Food Photo, Healthy Appetizers
|1 9 ounce package||Artichoke hearts, frozen|
|1 15 ounce can||Cannellini beans|
|1||Green onion tops|
|1 tsp||Lemon peel|
|1 tbsp||Lemon juice|
Baking & Spices
|1/8 tsp||Cayenne pepper|
|1||Vegetable dippers and/or crackers, Assorted|
Creamy Tuscan Spread - Creamy Tuscan Spread (with artichoke hearts, black olives, and sun-dried tomatoes) | The Girl Who Ate Everything
This creamy appetizer dip is made with three types of cheese. Bake it in a casserole dish, then tote the dish to a party along with a bag of pita chips.
The gentleman who gave me this recipe told me he’d been making candy for over 45 years and this was the ‘BILLION DOLLAR CANDY BAR’ as far as he was concerned. He’d made divinity, all sorts of fudge, tempered chocolate, spun sugar, and pulled taffy, but this is his favorite.