April 15, 2020
Cans on Cans on Cans
What do we do with all those canned goods that we stocked up on last month? Here is a recipe, which uses the cans in your pantry to create a protein- and fiber-rich meal. Who doesn’t love a meal that costs less than five bucks, takes less than 10 minutes to prepare, and lasts for a week in the fridge?
White Bean and Artichoke Dip
- 1 Can of cannellini beans (strained and rinsed)
- 1 Can of artichokes (strained and rinsed)
- 1 Handful of spinach
- 2 Cloves of garlic
- 1 Tbsp olive oil
- 3 Tbsp water
Add beans, artichokes, spinach, and garlic in your food processor with “S” blade, or blender.
Gradually add olive oil and water as you blend on low. Blend until smooth. Add salt and pepper to taste.
I love to eat this on a bed of greens with a drizzle of balsamic vinegar, but you can use it as a dip with veggies, some warm naan or pita, or on a sandwich. *Shown here with capers, balsamic and black pepper.
More resources to follow in the coming days. Feedback and more ideas welcome, as always!
Be well and stay healthy!