dip...spread...soup!

(4 ratings)
Recipe by
Lillian Russo
Long Island, NY

I'm always trying to create new dips for me and my husband to enjoy on movie night! So that's how I came up with this one! It tasted so good we wanted to just eat it by the spoonful! Then we ate it the next day for lunch as a sandwich spread...And then we tried it as a soup by thinning it out with chicken broth and tossing some garlic croutons on top! We loved it ALL 3 ways!

(4 ratings)
yield 6 -10
prep time 15 Min
cook time 15 Min

Ingredients For dip...spread...soup!

  • 2 can
    15.5oz. each small white beans-drained and rinsed
  • 2 Tbsp
    olive oil, extra virgin
  • 2 lg
    cloves of garlic-crushed
  • 1/4 tsp
    cayenne pepper
  • 1/4 tsp
    black pepper
  • 1/2 tsp
    salt
  • 1/2 tsp
    dried thyme
  • 1 tsp
    liquid smoke flavoring
  • 2 Tbsp
    fresh chives-chopped
  • 1 c
    marinated artichoke hearts-drained and chopped
  • 1 can
    4oz. chopped mild green chilies
  • 4 oz
    shredded sharp cheddar cheese
  • 4 oz
    low fat cream cheese-softened
  • ~~crackers and chips to dip~~
  • ~~bread for sandwich spread~~
  • ~~chicken broth + croutons for soup~~

How To Make dip...spread...soup!

  • 1
    Put the drained marinated artichoke hearts and the drained and rinsed white beans in a food processor and pulse til chopped well. Set aside.
  • 2
    Heat olive oil in a large skillet on medium heat and saute garlic for about 1 minute. Then add salt, pepper, cayenne and thyme. Cook, stirring constantly for about another minute.
  • 3
    Turn heat to low and add green chilies and liquid smoke. Stir to mix well.
  • 4
    Then add white bean mixture, softened cream cheese, cheddar cheese and 1/2 the chives. Stir and cook til cheeses melt and mixture is heated through.
  • 5
    Pour into a serving bowl and top with remaining chives. 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.

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