White Bean and Artichoke Dip
- 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
- Combine all ingredients in a food processor and pulse until smooth in consistency.
- Season to taste with salt and pepper and serve immediately.