Chef Andy’s White Bean and Artichoke Dip
This quick and easy recipe is a delicious blend of flavors that will surely be a favorite of many. Serve with crudités of your choice.
- 1 15 oz. can of Cannellini Beans
- 1 14 oz. can of Artichoke Bottoms
- Clove of garlic
- 1 fresh lemon
- Parmigianino Reggiano Cheese
- Fresh rosemary
- Olive oil (good quality)
In the Cuisinart Food Processor blend the beans, artichoke bottoms, garlic, and lemon juice.
Add the olive oil and blend into a smooth consistency.