Stuffed Artichoke Dip

• 2 cans (14 Oz. Size) Quartered Artichoke Hearts
• 1 can (15 Oz. Size) Cannellini Beans
• 1- 1/2 cup Italian Seasoned Breadcrumbs
• 3/4 cups Grated Parmesan Cheese
• 1 teaspoon Minced Garlic
• 1- 1/2 teaspoon Minced Dried Onions
• 1 teaspoon Dried Basil
• 3 Tablespoons Olive Oil
• 1 pinch Salt
• 1 pinch Ground Pepper
• 3 Tablespoons Italian Seasoned Breadcrumbs
• 2 teaspoons Olive Oil

1. 1.
2. Preheat oven to 350 degrees F. 2.
3. Drain and rinse artichoke hearts and cannellini beans, then add all to the bowl of a food processor.
4. Blend until the artichoke/bean mixture has a smooth consistency.
5. 3.
6. Transfer mixture to a bowl.
7. Stir in breadcrumbs, Parmesan, garlic, onion, basil, olive oil, salt and pepper until evenly distributed.
8. 4.
9. Transfer mixture to one 9 x 13 baking dish.
10. For the topping, sprinkle breadcrumbs over top of dip, then drizzle olive oil.
11. Bake until dip is heated throughout, approximately 15 minutes.

hearts, beans, italian seasoned breadcrumbs, parmesan cheese, garlic, onions, basil, olive oil, salt, ground pepper, italian seasoned breadcrumbs, olive oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/stuffed-artichoke-dip/ (may not work)