Artichoke Spread

This sophisticated spread makes a great appetizer. Serve it with fresh vegetables, crackers or thin slices of toasted French bread.



by 1  person


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Ingredients
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    1  15  ounce can 
    cannellini beans (white kidney beans), rinsed and drained
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    1  9  ounce package 
    frozen artichoke hearts, thawed and well drained
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    1   
    clove garlic, quartered
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    1   teaspoon 
    finely shredded lemon peel
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    1   tablespoon 
    lemon juice
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    1/8  teaspoon 
    salt
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    1/8  teaspoon 
    cayenne pepper
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    1   
    green onion, thinly sliced
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    Sliced green onion tops
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    Assorted vegetable dippers and/or crackers

Directions
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 information
Per Serving: 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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