Ingredients

• 1 clove garlic, peeled
• 1 tsp dried rosemary
• 3 tbsp fresh lemon juice
• 2 cans (15.5 oz each) white beans (drained and rinsed)
• 1 can (14 oz) artichoke hearts (packed in water, drained)

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Instructions

1. Place garlic and rosemary in a food processor and finely chop. Add lemon juice and blend. Add beans and artichoke hearts and puree until smooth, stopping the machine a few times to scrape down the sides. Salt and pepper to taste. Serve with carrot and celery sticks and/or pita bread (not potato chips!). Dip will keep refrigerated for 2 to 3 days.