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Artichoke Spread

Makes: 16 servings
Serving size: 2 tablespoons Yield: 2 cups
Start to Finish 15 mins
Artichoke Spread
  • 1 15  ounce can  cannellini beans (white kidney beans), rinsed and drained
  • 1 9  ounce package  frozen artichoke hearts, thawed and well drained
  • 1  clove garlic, quartered
  • 1  teaspoon  finely shredded lemon peel
  • 1  tablespoon  lemon juice
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  cayenne pepper
  • 1  green onion, thinly sliced
  •  Sliced green onion tops
  •  Assorted vegetable dippers and/or crackers

1. In a large food processor, combine beans, artichoke hearts, garlic, lemon peel, lemon juice, salt, and cayenne pepper. Cover and process until nearly smooth, stopping to scrape down sides as necessary.

2. Transfer bean mixture to a serving bowl; stir in the thinly sliced green onion. Serve immediately or cover and chill for up to 2 days. If chilled, let stand at room temperature for 30 minutes before serving.

3. To serve, garnish with sliced green onion tops. Serve with assorted vegetable dippers and/or crackers.

Nutrition Facts (Artichoke Spread)
  • Servings Per Recipe 16,
  • cal. (kcal) 29,
  • carb. (g) 6,
  • fiber (g) 2,
  • pro. (g) 2,
  • sodium (mg) 98,
  • Percent Daily Values are based on a 2,000 calorie diet

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