This artichoke and white bean spread is mouthwateringly delicious. Serve on crackers or crusty bread, or use it as a dip with carrot and celery sticks.
Total Time10 minutesmins
Course: Spread
Cuisine: Italian
Servings: 2
Calories: 7kcal
Author: Kathy Freston & Rachel Cohn
Ingredients
115.5-ounce can cannellini beans or other white beans, drained and rinsed
16-ounce jar marinated artichoke heartsdrained
1clovegarlicchopped
1tablespooncapersdrained
2tablespoonsfresh lemon juice
Salt and ground black pepperto taste
Instructions
In a food processor, combine all the ingredients and blend until nearly smooth, scraping down the sides with a rubber spatula once or twice.
If you want it smoother, add a little water, 1 tablespoon at a time, and continue to process until smooth and creamy.
Transfer to a bowl.
Cover and refrigerate until ready to serve, or up to 3 days.