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Artichoke and White Bean Spread

  • Author: Kathy Freston & Rachel Cohn
  • Total Time: 10
  • Yield: 2


Mouthwateringly delicious. Serve on crackers or crusty bread, or use it as a dip with carrot and celery sticks.


  • 1 (15.5-ounce) can cannellini beans or other white beans, drained and rinsed
  • 1 (6-ounce) jar marinated artichoke hearts, drained
  • 1 garlic clove, chopped
  • 1 tablespoon capers, drained
  • 2 tablespoons fresh lemon juice
  • Salt and ground black pepper, to taste


  1. In a food processor, combine all the ingredients and blend until nearly smooth, scraping down the sides with a rubber spatula once or twice.
  2. If you want it smoother, add a little water, 1 tablespoon at a time, and continue to process until smooth and creamy.
  3. Transfer to a bowl.
  4. Cover and refrigerate until ready to serve, or up to 3 days.