Appetizer Of The Month

Artichoke Bean Dip

In a food processor, combine one 19 oz can cannellini beans, one 14 oz. can of rinsed and drained artichoke hearts, 1/4 c. olive oil, 3 T. lemon juice, 3 cloves garlic,  1/2 t. salt & 1/4 t. cayenne pepper.

 Process until almost smooth.  Transfer to a serving bowl. chill up to 24 hours. Take out and let stand about an hour before serving.

 If you'd like, top with finely chopped basil and red peppers. 

Serve with pita bread or crackers.