Navy Bean and Artichoke Dip

by Eva Katz©, Adapted from America's Test Kitchen

Serves 8, makes about 2 cups

Nutrition per serving –  calories: 100

fat: 1 g (saturated: 0g, unsaturated: 0g), carbohydrates: 17g, protein: 6g, fiber: 6g, sugar: 1g

Serve these with whole vegetables, whole grain crackers, or whole wheat pita bread

1 small garlic clove, minced

1 teaspoon grated lemon zest, plus 2 tablespoon lemon juice

1 cup frozen artichokes, thawed and patted dry (or canned artichokes in water)

1 (15-ounce) can navy beans, 2 tablespoons of liquid reserved, beans rinsed

1 scallion, white and light green parts cut into ½ inch pieces, green part sliced thin on the bias

¼ cup fresh parsley

¼ teaspoon ground fennel

¾ teaspoon salt

Pinch of cayenne

¼ cup plain or 2% Greek Yogurt

Extra-virgin olive oil for drizzling

Combine garlic, lemon zest and lemon juice in a small bowl; set aside for at least 15 minutes. Measure out 2 tablespoons of artichoke hearts, chop coarsely and set aside for garnish.

Process beans, reserved bean liquid, remaining artichoke hearts, scallion whites and light greens, parsley, ground fennel, ¾ teaspoon salt, cayenne and lemon juice mixture in food processor until it forms a uniform paste, about 1 minute, scraping down bowl with rubber spatula as needed.

Transfer to a serving bowl , season to taste with salt. Cover and let stand at room temperature for at least 30 minutes. Just before serving, sprinkle with reserved artichoke hearts, scallions greens and drizzle with oil. Serve.