White Bean and Artichoke Dip
Published on January 6, 2017 | By Chef Gina |
- 2 cups Cooked white beans (or 15 oz can, rinsed and drained
- 12 oz Artichoke hearts
- 2 large cloves Garlic
- 2 tbsp Lemon juice
- 2 tsp Dried rosemary, crushed (or 1 tsp fresh, chopped)
- 1 tsp Onion powder
- 1/4 tsp White pepper
- 1/4 cup Olive oil
- Sea salt to taste
- In a food processor, combine all the ingredients except olive oil and salt, and blend until smooth. While the motor is still running, add the olive oil.
- Taste and add salt to your liking.