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Ingredients

• 1 can artichoke hearts, drained
• 1 (16-ounce) can cannellini or other white beans, drained
• 1/4 cup chopped fresh parsley
• 2 tablespoons Italian-seasoned breadcrumbs
• 2 tablespoons (1/2 ounce) finely grated parmesan cheese
• 2 tablespoons water
• 1 tablespoon pesto sauce
• 1 tablespoon balsamic vinegar

Description

This Was "discovered" By Accident, A Mistake Made When Attempting To Recreate Something From Cooking Light. A Nice Departure From The Typical Oily, Cheesey And Fatty Spreads.

Group Recipes