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.
Make Ahead Tips
You can make the dip a day ahead and refrigerate it; bring it to room temperature before serving.
nutrition information (per serving):
based on eight servings;
sat fat g
Photo: Scott Phillips