In addition to my favorite edamame dip, I decided to do blend up a quick spicy white bean and artichoke dip for pumpkin carving night.

In a previous post I had created a healthy artichoke dip with some greek yogurt that turned out great.  This time around, with a little inspiration from this recipe that I came across on Two Peas and Their Pod, I decided to substitute the greek yogurt for some cannellini beans.  I also drew a little inspiration from the white bean puree that I often make and added some white vinegar and tabasco sauce .  The final result was a delicious tangy and spicy dip that served as a perfect contrast to the other green dips I was serving.  Here’s how I made this…

1 can artichoke hearts
1 cup cannellini beans (strain and discard liquid from can)
1 red pepper
4-5 cloves of garlic
1 tsp tabasco sauce
1 tbs white vinegar
1/2 tbs extra virgin olive oil
adobo all purpose seasoning or salt and pepper to taste

Cut red pepper into quarters (discard stem and any seeds) and place on small baking sheet. Place garlic on the same baking sheet – keep skin on and coat garlic with olive oil and wrap in tin foil. Bake both for about 30-35 minutes at 450 degrees. Remove from oven, cut off any burnt pieces from the red pepper and discard the garlic skin. In a food processor, combine artichoke hearts and cannellini beans and pulse until well blended. Add the red peppers, garlic and other remaining ingredients and pulse until smooth.