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White Bean & Artichoke Dip

by Fine Cooking staff

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Serves six to eight as an appetizer Yields about 2 cups dip

Parmigiano Reggiano cannellini beans artichoke hearts more

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. chopped fresh rosemary
Kosher salt and freshly ground black pepper
Cayenne

In a food processor, blend the beans, artichoke hearts, garlic, and lemon juice to a smooth paste. With the machine running, add the 2 Tbs. oil. If needed, add 1 to 2 Tbs. water to get a smooth consistency. Blend in the cheese and rosemary; season with salt and pepper. Transfer to a medium bowl, sprinkle with 2 generous pinches cayenne and drizzle with oil. Serve with crackers or pita chips.