Artichoke Spread
By Mary McDougall
This is delicious as a spread for sandwiches, as a dip for crackers or veggies, or stuffed into pita and topped with chopped tomatoes, cucumbers and sprouts.
Serves: Makes about 3 cups
Prep Time: 10 min
Cook Time: 0 min
Ingredients
2-14 Ounce Cans
Artichoke hearts in water, drained and rinsed
15 Ounce Can
White beans, drained and rinsed
4 Tbsp
Lemon juice
2 Cloves
Garlic, crushed
4
Green onions, chopped
1 Tbsp
Soy sauce (optional)
1/8 Tsp
Cayenne pepper
Directions
Combine all ingredients in a food processor and process until smooth.
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