Whitefish Bean Dip (aka Midwest Cowboy Caviar)

Okay, hear us out — Cowboy Caviar, but make it Midwest.

For our regional take on a craveworthy bean dip, start with a “measure from the heart” vinaigrette blend of dijon, champagne vinegar, and olive oil. Then add some minced shallot for bite of course, tomato, locally-sourced Northern beans — a classic base — and artichoke hearts, which are honestly the star of the show.

Fresh dill meets fresh coast vibes mixed in with our cold-smoked whitefish. Toss and enjoy with your favorite Midwest chip. Option to add some trout roe and you’ve got a real Midwest “Cowboy” caviar in every sense. Great stuff.

What you'll need:

• One 15-oz can of Northern Beans (we used Omena Organics sourced from Omena, Michigan)
• One can Great Lakes Tinned Fish cold-smoked whitefish (original flavor)
• Vinaigrette
  • 1-2 tb Dijon mustard
  • 1/4 cup Champagne Vinegar
  • 1/2 cup Olive Oil
• One shallot, minced
• 1/2 cup chopped cherry tomatoes
• 6oz artichoke hearts (1/2 of 12oz jar — or more), chopped
• Chopped dill
• Salt and pepper, seasoned to taste

How to prepare:

1. Make the vinaigrette: Whisk together extra virgin olive oil, champagne vinegar, and dijon.
2. Prepare the ingredients: Finely chop one shallot and add it to the vinaigrette to mellow slightly while you prep everything else. Halve cherry tomatoes, roughly dice artichoke hearts, and chop dill.
3. Combine: In a large bowl, mix together the cherry tomatoes, halved cherry tomatoes and 1 cups Northern beans, drained and rinsed.
4. Dress: Pour the vinaigrette over everything and toss to combine.
5. Top with whitefish: Flake a tin of GLTF original smoked whitefish over the top, finishing with a drizzle of its oil.