Artichoke, Parmesan and Cannellini Bean Dip
Ingredients
1 jar marinated artichokes
1/2 - 2/3 tin of cannellini beans
1/2 bunch flat leaf parsley
Handful of grated parmesan
Juice of 1 lemon
1 tablespoon Sherry vinegar
olive oil
Instructions
1
Drain the artichokes and cannellini beans. Place in a food processor along with the parsley, Parmesan, lemon juice and vinegar. Process to combine.
2
With the motor running, pour in the olive oil and continue to process until you get the desired consistency.
3
Place in a bowl and serve with crusty bread, grissini, or vegetable sticks.
Categories:
Finger Food
Annabel
