Artichoke And Cannellini Bean Dip - cooking recipe

Ingredients

280 g marinated artichoke hearts
400 g cannellini beans, rinsed, drained
50 g parmesan cheese, grated
1 tablespoon flat leaf parsley, chopped
60 -80 ml olive oil, plus extra to drizzle

Preparation

Place artichoke hearts in a food processor with beans, parmesan and parsley, and process to combine.
Slowly add oil through the feed tube and continue to process until smooth.
Drizzle with extra oil.