• Bean Artichoke Spread



    1  cup


    1 14 oz can

    1 tsp

    3 tbsp

    4 tbsp

    2 tsp

    1/2 cup


    dried white kidney beans, cooked ( or 1 15 oz can drained and rinsed)

    artichoke hearts, drained and rinsed

    crushed fresh garlic

    lemon juice

    olive oil

    chopped fresh rosemary

    finely grated parmesan cheese



     1. Combine beans, artichoke hearts, garlic and lemon juice in a food processor and wiz until smooth

     2. With the food processor running drizzle in olive oil

     3. Mix in rosemary and parmesan cheese

     4. Chill for a few hours before using.