White Bean & Artichoke Dip

1. 1

   1.) Puree until smooth in a food processor:

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   1 can (15-1/2 oz.) cannellini beans, drained and rinsed

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   1 can (14-1/2 oz.) artichoke hearts, drained and rinsed

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   1 small clove garlic, chopped

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   2 TBS fresh lemon juice

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   2.) With the food processor running, add:

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   2 TBS extra-virgin olive oil

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   1-2 TBS water to smooth puree (if needed)

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   3.) Add to puree until fully incorporated:

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    3 TBS freshly grated Parmigiano Reggiano

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    1 tsp fresh rosemary, chopped

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    salt and black pepper (to taste)

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    4.) Transfer to a medium bowl, and garnish dip with:

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    Cayenne pepper or sprig of fresh rosemary

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    drizzle of extra-virgin olive oil

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    5.) You can make the dip a day ahead and refrigerate it; bring it to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.