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