Categories: dips, spreads

Ingredients

• 2 cloves garlic, minced
• 1 tsp dried or 1 T fresh rosemary
• 1 15 ounce can white cannelini beans, drain, rinse
• 2 tsp extra virgin olive oil
• 1 can (14 ounces) artichoke hearts, drained
• lemon juice, salt, and/or pepper to taste

Directions

1. Puree all ingredients until smooth or just a bit chunky.

2. Serve with pitas, tortilla chips, or celery, carrots

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