White Bean & Artichoke Dip - cooking recipe

Ingredients

1 (15 ounce) can cannellini beans, drained and rinsed
14 1/2 ounces artichoke hearts, drained and rinsed
1 small garlic clove, minced
2 tablespoons lemon juice
3 tablespoons parmigiano-reggiano cheese, grated
1 teaspoon fresh rosemary, chopped
2 tablespoons olive oil
salt
pepper
cayenne pepper

Preparation

In a food processor, blend the rinsed beans, artichoke hearts, garlic and lemon juice until smooth.
With machine running, add the 2 tablespoons of olive oil. If need be, you can add a tablespoon or two of water to get the consistency you like.
Blend in the cheese and rosemary; season with salt and pepper.
Transfer to a medium bowl. Sprinkle the top with a little cayenne pepper and drizzle with just a little olive oil. Serve with pita chips or crackers.