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White bean, artichoke, and sun-dried tomato dip

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White bean, artichoke, and sun-dried tomato dip
A rustic Mediterranean-style dip made from a creamy blend of white beans, artichoke hearts, sun-dried tomatoes, extra virgin olive oil and garlic.

½ cup canned cannellini beans—rinsed and drained

2 canned artichoke hearts—roughly chopped
3 tablespoons chopped jarred sun-dried tomatoes
½ garlic clove—roughly chopped
3 tablespoons extra virgin olive oil
1 tablespoon water
1 teaspoon lemon juice
½ teaspoon salt

¼ teaspoon black pepper


PLACE all ingredients in a food processor or blender and process until smooth, scraping the sides occasionally.

Variations: Add 1 tablespoon of chopped fresh herbs like basil or parsley, or a pinch of dried rosemary, oregano, or thyme.



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