Artichoke Spread


  • 1 15-ounce can  cannellini beans (white kidney beans), rinsed and drained
  • 1 9-ounce package  frozen artichoke hearts, thawed and well drained
  • 1 clove  garlic, quartered
  • 1 teaspoon  finely shredded lemon peel
  • 1 tablespoon  lemon juice
  • 1/8 teaspoon  salt
  • 1/8 teaspoon  cayenne pepper
  • 1   green onion, thinly sliced
  •   Sliced green onion tops
  •   Assorted vegetable dippers and/or crackers


This Sophisticated Spread Makes A Great Appetizer. Serve It With Fresh Vegetables, Crackers Or Thin Slices Of Toasted French Bread. Favicon
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