White Bean and Artichoke Dip

My first post after the long hiatus is a recipe that I have been perfecting for years, so it seems appropriate to be unveiled now! I love this white bean and artichoke dip any time of the year, but it is perfect for a light and refreshing summer appetizer with a great burst of lemony essence. 

1 and 1/2 cans cannelini (white kidney beans) drained and rinsed
1 jar marinated artichoke hearts
2 lemons (juiced)
3-4 cloves garlic, smashed
olive oil
fresh ground black pepper
coarse sea salt
vegetable broth (optional)

1. Heat several tablespoons of olive oil in medium pan and add chopped garlic cloves cooking until brown (do this step if you do not want the raw garlic punch in your dip). Take off heat and let cool.

2. Add rinsed and drained cannelini beans, drained artichoke hearts, lemon juice, the cooled olive oil and garlic mixture, lots of fresh cracked black pepper and a few dashes of salt to a food processor. Pulse until smooth adding more oil to desired creaminess. 

Pro Tip: instead of oil try adding a few splashes of vegetable broth to thin the dip without adding a lot of extra fat, this makes a great dressing for a salad.
Trader Joes brand beans and marinated artichokes
The Before. Mmmmm.

3. Serve cool or at room temperature with veggies (I suggest carrots and sugar snap peas) and bread. Enjoy!
The After. Even Mmmm-er.