I also used this as a spread on some gluten free bread for a hearty snack.

Ingredients:

• 2 cloves garlic, minced
• 1 t dried, or 1 T fresh rosemary
• 1 can white beans (15.5 oz), drained and rinsed
• 2 t extra virgin olive oil
• 1 can (14 oz) artichoke hearts (packed in water and drained)
• Lemon juice, salt, and/or pepper to taste

Puree until smooth (or just a bit chunky) in a blender or food processor.  Serve with pitas, tortilla chips, or celery/carrots

Comments (1)

	1. 16-03-2008 15:05
	This is good but I like a little more spice so I added 1/2 chopped fresh jalapeno and 1 oz. toasted pine nuts.    I also made this version  Spinach version  · 1 cloves garlic, minced plus 3 roasted  · 1 t dried, or 1 T fresh rosemary   · 1/2 can white beans (15.5 oz), drained and rinsed   · 2 t extra virgin olive oil   · 1 cup fresh baby spinach  · 1/2 can (14 oz) artichoke hearts (packed in water and drained)   · Lemon juice, salt, and/or pepper to taste   · ½ chopped jalapeno  · 1-2 oz pine nuts      nullnull \n This e-mail address is being protected from spam bots, you need JavaScript enabled to view it ' target='_blank'>http:// This e-mail address is being protected from spam bots, you need JavaScript enabled to view it Guest

Lynn Baumeister

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