White Bean & Artichoke Dip

By charlotteh371

Ingredients

• 1 can (15-1/2 oz.) cannellini beans, drained and rinsed
• 1 can (14-1/2 oz.) artichoke hearts, drained and rinsed
• 1 small clove garlic, chopped
• 2 Tbs. fresh lemon juice
• 2 Tbs. extra-virgin olive oil; more for drizzling
• 3 Tbs. freshly grated Parmigiano Reggiano
• 1 tsp. chopped fresh rosemary
• Kosher salt and freshly ground black pepper
• Cayenne

Preparation

Step 1

In a food processor, blend the beans, artichoke hearts, garlic, and lemon juice to a smooth paste. With the machine running, add the 2 Tbs. oil. If needed, add 1 to 2 Tbs. water to get a smooth consistency. Blend in the cheese and rosemary; season with salt and pepper. Transfer to a medium bowl, sprinkle with 2 generous pinches cayenne and drizzle with oil. Serve with crackers or pita chips.

Make Ahead Tips

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