Artichoke and Bean Dip
- 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
- In a food processor, purée all the ingredients until smooth. Season with salt and pepper.
- Serve with pita chips and/or raw vegetables.
Dip will keep for 3 to 5 days in the refrigerator.