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.

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