Ingredients
INGREDIENTS:
1 can (15-1/2 oz.) cannellini beans, drained and rinsed
1 can (14-1/2 oz.) artichoke hearts, drained and rinsed
1 small clove garlic, chopped
2 TBS fresh lemon juice
2 TBS extra-virgin olive oil; more for drizzling
3 TBS freshly grated Parmigiano Reggiano
1 tsp fresh rosemary, chopped
salt and black pepper (to taste)
Cayenne pepper or sprig of fresh rosemary (for garnish)
Preparation
1.) Purée until smooth in a food processor: 1 can (15-1/2 oz.) cannellini beans, drained and rinsed 1 can (14-1/2 oz.) artichoke hearts, drained and rinsed 1 small clove garlic, chopped 2 TBS fresh lemon juice
2.) With the food processor running, add: 2 TBS extra-virgin olive oil 1-2 TBS water to smooth purée (if needed)
3.) Add to purée until fully incorporated: 3 TBS freshly grated Parmigiano Reggiano 1 tsp fresh rosemary, chopped salt and black pepper (to taste)
4.) Transfer to a medium bowl, and garnish dip with: Cayenne pepper or sprig of fresh rosemary drizzle of extra-virgin olive oil
5.) You can make the dip a day ahead and refrigerate it; bring it to room temperature before serving.
