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Ingredients

• 1 can  (15-1/2 ounces) cannellini beans, drained and rinsed
• 1 can  (14-1/2 ounces) artichoke hearts, drained and rinsed
• 1 small  clove garlic, chopped
• 2 tablespoons  fresh lemon juice
• 2 tablespoons  extra-virgin olive oil; more for drizzling
• 3 tablespoons  freshly grated Parmigiano Reggiano
• 1 teaspoon  chopped fresh rosemary
•   Kosher salt and freshly ground black pepper
•   Cayenne

Description

In A Food Processor, Blend The Beans, Artichoke Hearts, Garlic, And Lemon Juice To A Smooth Paste. With The Machine Running, Add The 2 Tablespoons Oil. If Needed, Add 1 To 2 Tablespoons Water To Get A Smooth Consistency. Blend In The Cheese And Rosemary;

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