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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.