White Bean & Artichoke Dip

• 1 (15 ounce) can cannellini beans, drained and rinsed
• 14 1/2 ounces artichoke hearts, drained and rinsed
• 1 small garlic clove, minced
• 2 tablespoons lemon juice
• 3 tablespoons parmigiano-reggiano cheese, grated
• 1 teaspoon fresh rosemary, chopped
• 2 tablespoons olive oil
• salt
• pepper
• cayenne pepper

1. In a food processor, blend the rinsed beans, artichoke hearts, garlic and lemon juice until smooth.
2. With machine running, add the 2 tablespoons of olive oil. If need be, you can add a tablespoon or two of water to get the consistency you like.
3. Blend in the cheese and rosemary; season with salt and pepper.
4. Transfer to a medium bowl. Sprinkle the top with a little cayenne pepper and drizzle with just a little olive oil. Serve with pita chips or crackers.

cannellini beans, hearts, garlic, lemon juice, parmigianoreggiano cheese, fresh rosemary, olive oil, salt, pepper, cayenne pepper

Taken from www.food.com/recipe/white-bean-artichoke-dip-257785 (may not work)