The easiest Gluten-Free dip is refreshing and is very easy and quick to make. I love using pantry staples like white beans, flavorful rosemary, and artichokes. It’s light and if served with Norwegian Crispbread is an excellent addition to any summertime entertaining!
We all need that last minute dip to throw together as your guests are arriving. The is the easiest Gluten-Free dip. All the ingredients go into the food processor, and with a whirl, you have a tasty dip. If you are like me, I love to keep simple ingredients on hand, like, canned cannellini beans, jarred artichoke hearts, garlic, lemons and fresh rosemary (from the garden, of course).
I have an obsession with rosemary, and I am always looking for ways to use it in my recipes and at home. It also has many health benefits. Rosemary is from the mint family. It is an excellent source of iron, calcium, and vitamin B-6 for your skin.
Here is a link to more information on rosemary on my website:
I will soon share a few more blog posts of my favorite recipes using rosemary. For example, Rosemary Pine Nut Bars, Cranberry Relish with Rosemary, Grilled Salmon with Orange Rosemary Sauce, and many more.
A true match made in heaven is to serve this creamy, easy dip with Trader Joe’s Gluten-Free Norwegian Crispbread. The made-in-Norway Gluten Free Crispbread will be an excellent addition to your everyday diet. Its ingredients include sunflower, sesame, and flax seeds; oat flakes; rice bran; potato fiber; and a few other straightforward additions, like salt and a touch of honey.
With 4g of protein and 3g of fiber per cracker, I could live off of these! They’re mildly salty and seedy — with a coarse, crumbly, oh-so-gratifying crunch. Here are the links to purchase on Trader Joe’s and Amazon.
White Bean, Rosemary and Grilled Artichoke Dip with Gluten-Free Norwegian Crispbread
A perfect dip that is refreshing and is very easy and quick to make. It's light and if served with the Norwegian Crispbread is an excellent addition to any summertime entertaining!
- 2 – 14 oz. Canned Cannellini Beans – drained and rinsed
- 1 Jar Grilled Artichoke Hearts – slightly drained
- 2 Small Garlic Glove – chopped
- 4 Tbsp. Fresh Squeezed Lemon Juice
- 6 Tbsp. Parmigiano Romano See note for Vegan Option
- 2 Tbsp. Extra Virgin Olive Oil
- 1 tsp. Fresh Rosemary Oregano and Thyme – finely chopped and extra for garnish
- Sea Salt – to taste
- Smoked Black Pepper – to taste
- 1/4 tsp. Red Pepper Flakes
- Trader Joe’s Gluten Free Crispbread
In a food processor, add the beans, artichoke hearts, garlic, and lemon juice and blend to a smooth paste. With the machine running, add the olive oil. If needed, add 1 to 2 tablespoons of water to get a smoother consistency. Blend in the cheese, rosemary, and oregano; season with the salt and pepper. Transfer to a medium bowl, and sprinkle with crushed red pepper and garnish with the remaining herbs. Serve with the crispbread.
For a vegan option, do not include the Parmigiano Romano.