Artichoke and Bean Dip
Preparation
15 MIN
Output
2 cups (500 ml)

Artichoke and Bean Dip

Ingredients

  • 1 can (19 oz/540 ml) white kidney beans, rinsed and drained
  • 1 jar (6 oz/170 ml) oil-packed artichoke hearts, drained
  • 2 tbsp (30 ml) olive oil
  • 1 tbsp (15 ml) lemon juice
  • 1 small garlic clove, chopped

Preparation

  1. In a food processor, purée all the ingredients until smooth. Season with salt and pepper.
  2. Serve with pita chips and/or raw vegetables.

Note

Dip will keep for 3 to 5 days in the refrigerator.