White Bean and Artichoke Dip or Spread
(from Joyfully Karen’s recipe box)
Vegan, gluten free
Source: godairyfree.org
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
-
Puree all ingredients until smooth or just a bit chunky.
-
Serve with pitas, tortilla chips, or celery, carrots