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
- 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.
- Serve with pita chips, tortilla chips, celery sticks, or other veggies. Keeps about a week in the fridge, although the jalapeño flavor will strengthen.
Notes:
- 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.
