Creamy White Bean & Artichoke Dip

 I'll write something exciting later... I have dishes to wash.
  • 1/3 cup mayonnaise*
  • 3/4 cup canned white beans
  • 1 clove garlic
  • 1/2 shallot, quartered
  • 1/2 Tbs apple cider vinegar
  • 1/4 tsp Kosher salt
  • 1/8 tsp ground mustard
  • 1/8 tsp white pepper
  • 14 oz can artichoke hearts, drained
  • 1/4 cup sliced pickled jalapeños, drained
  1. Put everything except the artichoke hearts and jalapeños in a food processor or blender and zap until creamy.  Add the artichokes and jalapeños and pulse until they are incorporated, but still offer a bit of texture.
  2. Serve with pita chips, tortilla chips, celery sticks, or other veggies.  Keeps about a week in the fridge, although the jalapeño flavor will strengthen.
  • I generally use great northern beans, because it's what I always have in my pantry.  Cannellini beans will yield the creamiest dip.
  • If you like a milder heat, a 4oz can of green chilis can be subbed for the jalapeños.
  •  If you plan on using the dip immediately, you can sub in Greek yogurt for the mayonnaise, it simply won't last as long in the fridge.

I Know This Isn't a Recipe...

But it's totally food-related.  I swear.

So, this last weekend I headed back to St. Louis for a bridal shower.  It was the first bridal shower I have ever been to, and it coincidentally was also my own. 

The outpouring of kindness was completely overwhelming.  I received so many kind gifts and sincere wishes, many from people whom know my family more than me personally.  It was such a wonderful day.  Not to mention, I got so many kitchen goodies, I can barely keep my composure thinking about it.  Seriously, wedding showers are way better than birthdays-- nobody sings to you, you're not getting any older, and everything you get is incredibly useful [and often kitchen-related :) ]. 

While I haven't been posting a ton of new recipes just yet, I have certainly been cooking, a lot.  The recipes should follow soon.  Until then, you can look at all the pretty things I got for my kitchen.  They make me giddy.


Coconut Caramel Cinnamon Rolls

Poor coconut caramel cinnamon rolls.  I made them all the way back in June, and just now remembered to blog them.  My forgetfulness, however, has absolutely nothing to do with the flavor of these babies, because they are absolutely delicious.  Not to mention they are vegan... which means healthy.... right?!


Creamy Cashew Chicken Salad

Does anyone else eat weird breakfasts?  For instance, through middle school, I at a PB&J sandwich every day at the bus stop at the crack of dawn.  After awhile, if I brought a waffle instead, my classmates found that strange.  Well, my eclectic breakfast habits have only elevated since then... I woke up this morning, opened my fridge, and passed up my yogurt, fruit, etc and decided I wanted chicken salad.  So I made chicken salad, but not just any heavy, oily chicken salad--this is special chicken salad--guilt-free chicken salad.  Cashews provide the creaminess, while white grape juice concentrate lends a tangy sweetness, all punctuated by crunchy grapes, celery and just a hint of soy sauce.  This stuff made me a chicken salad believer.


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