White Bean and Artichoke Dip

By Totlxtc

Ingredients

• 1 * 1 clove garlic, peeled
• 1 * 1 teaspoon dried rosemary
• 3 * 3 tablespoons fresh lemon juice
• 2 * 2 cans (15.5 oz each) white beans (drained and rinsed)
• 1 * 1 can (14 oz) artichoke hearts (packed in water, drained)

Preparation

Step 1

Place garlic and rosemary in a food processor and finely chop. Add lemon juice and blend. Add beans and artichoke hearts and puree until smooth, stopping the machine a few times to scrape down the sides. Salt and pepper to taste. Serve with carrot and celery sticks and/or pita bread (not potato chips!). Dip will keep refrigerated for 2 to 3 days.

the skinny

27 calories per 1 tbsp, less than 1 g fat