Chef:  Jessica Meyers-Altman; Garden Fresh Foodie
Makes:  6 servings
Prep Time:  1 minutes

INGREDIENTS

  • 1 14 oz can cannelleni beans rinsed and drained
  • 1 14 oz can artichoke hearts drained
  • 2-3 t fresh lemon juice
  • 2 cloves garlic
  • ¼ t sea salt (or to taste)
  • ¼ t cayenne pepper
  • Fresh basil

DIRECTIONS

  1. Place all ingredients into a food processor or blender, except for basil. Blend.
  2. Cover and set for a few hrs.
  3. Top with basil (chopped) or as you like for presentation. Or use the white bean and artichoke dip as a stuffing for banana peppers!

Jessica Meyers Altman
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

Garden Fresh Foodie blog: www.gardenfreshfoodie.com 
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