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    White Bean & Artichoke Dip


    Source of Recipe


    Adapted from The Rest of the Best and More: Recipes From the Best of Bridge Series, Volume 2.

    Recipe Introduction


    Scoop this up with pita chips.

    List of Ingredients




    1 clove garlic

    19 oz (540 mL) can white kidney beans, drained, rinsed

    Two 6 oz (170 mL) jars marinated artichoke hearts, drained

    2 tbsp lemon juice

    2 tbsp extra-virgin olive oil (optional)

    1/4 cup freshly grated parmesan

    1 tsp chopped fresh rosemary

    Salt + pepper to taste

    Cayenne to taste

    Recipe



    Chop garlic in bowl of food processor. Add beans, artichoke hearts and lemon juice. Blend to paste. Drizzle in 1 tablespoon oil (if desired) while machine is running. Blend in cheese and rosemary. Season with salt and pepper. Place dip in serving bowl. Drizzle top with remaining 1 tablespoon olive oil (if desired). Sprinkle with cayenne. Makes about 2-1/2 cups.

 

 

 


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