White Bean and Artichoke Dip

• 1 clove garlic, peeled
• 1 tsp dried rosemary
• 3 tbsp fresh lemon juice
• 2 cans (15.5 oz each) white beans (drained and rinsed)
• 1 can (14 oz) artichoke hearts (packed in water, drained)

1. Place garlic and rosemary in a food processor and finely chop.
2. Add lemon juice and blend.
3. Add beans and artichoke hearts and puree until smooth, stopping the machine a few times to scrape down the sides.
4. Salt and pepper to taste.
5. Serve with carrot and celery sticks and/or pita bread (not potato chips!).
6. Dip will keep refrigerated for 2 to 3 days.

clove garlic, rosemary, lemon juice, white beans, water

Taken from www.epicurious.com/recipes/food/views/white-bean-and-artichoke-dip-230168 (may not work)