yes, more chips and dip. i’m super into them lately.. i love being able to pack a vegetable and a protein into a really tasty snack. i made this one up on a little bit of a whim and it came out so well everyone was crowded around the plate waiting for me to get the pictures over with.



2 sweet potatoes
olive oil
salt & pepper

preheat the oven to 350°F. peel the sweet potatoes and slice them thinly (1/8-1/16″). arrange them in a single layer on a baking sheet, brush one side with olive oil. salt and pepper them right on the pan and bake each side for 6-8 minutes, depending on thickness. cool them on a wire rack.


15oz can cannellini beans, drained and rinsed
6oz jar marinated artichoke hearts, drained
2T olive oil
2 garlic cloves, minced
1/2t salt
1/4t thyme leaves
a pinch pepper

fry the garlic with the oil in a pan over medium heat. (why do i feel like most of my recipes start that way?) when it gets good and fragrant, pour in the beans and allow to cook for 3-4 minutes. now add the artichoke hearts, salt, pepper and thyme. cook for another 3-4 minutes and then transfer to a food processor. blend until it’s pretty smooth with some ncie chunky bits. you can completely puree it, but i like to see whole beans and chopped up artichokes.

eat hot!

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