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White Bean and Artichoke Dip

Course Appetizers / Snacks
Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free, Vegetarian
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 6 servings

Ingredients

  • 2 cups white kidney (cannellini) beans cooked or canned (rinsed and drained)
  • 1/3 cup artichoke hearts, canned drained thoroughly
  • 1/4 cup parmesan cheese grated
  • 2 tbsp lemon juice
  • 1 tsp rosemary fresh; finely chopped
  • 1 clove garlic
  • 1 tbsp olive oil
  • salt and pepper to taste

Instructions

  1. Combine all ingredients in a food processor and pulse until smooth in consistency.
  2. Season to taste with salt and pepper and serve immediately.