Navy Bean and Artichoke Dip with Parsley

Name: Navy Bean and Artichoke Dip with Parsley
Ingredients: 1 small, garlic clove, minced; 1 teaspoon, grated lemon zest plus 2 tablespoons juice; 1 cup frozen, artichoke hearts, thawed and patted dry; 1 (15-ounce) can, navy beans, 2 tablespoons liquid reserved, beans rinsed; 1 , scallion, white and light-green parts cut into 1/2-inch pieces, green part sliced thin on bias; 1/4 cup, fresh parsley; 1/4 teaspoon, ground fennel seeds; 3/4 teaspoon, Salt; Pinch, cayenne pepper; 1/4 cup plain, Greek-style yogurt; , Extra-virgin olive oil, for drizzling

Appetizers
Beans
Make Ahead
Vegetarian
Snacks

Appears in Cook's Illustrated May/June 2012

For creamy, complex-tasting bean dips, we bagan by removing some of the beans.

SERVES 8 (Makes about 2 cups)

TIME 35 minutes, plus 30 minutes resting

Navy Bean and Artichoke Dip with Parsley

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