White Bean Artichoke Dip
Easy, delicious, and bound to get rave reviews, this dip is perfect for slathering on slices of toasted baguette or for dipping veggies like red bell pepper, endive, or cauliflower.
Ingredients
- 2 to 3 cloves garlic, peeled
- Sprig of fresh rosemary, leaves removed
- 1/4 cup olive oil
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 (15 ounce) jar artichoke hearts, mostly drained
- Pinch of crushed red pepper flakes
- Juice of 1 lemon
- Salt and pepper
Instructions
- Place garlic and rosemary in a food processor and run until rosemary and garlic are minced. Place everything else in food processor and pulse till combined and still a little chunky. Taste and adjust seasonings. Serve immediately or cover and store in fridge for up to a week.
