Artichoke And Garbanzo Bean Dip - Sandra Lee - cooking recipe

Ingredients

2 (15 1/2 ounce) cans garbanzo beans, drained
2 (14 ounce) cans quartered artichoke hearts, drained
2 (7 ounce) packages Italian salad dressing mix, God Seasons
1/2 cup extra virgin olive oil
2 tablespoons fresh lemon juice
french bread round, cherry tomatoes, carrot sticks, asparagus spears (optional)

Preparation

In the work bowl of a food processor, combine beans and artichoke hearts. Pulse until finely chopped. Add Italian dressing mix. Pulse to combine. With the food processor running, add olive oil in a slow, steady stream. Add lemon juice and pulse until desired consistency is reached. Serve with French bread rounds, cherry tomatoes, carrot sticks and asparagus spears, if desired. Or you can just serve with pita chips or crackers.