This sophisticated spread makes a great appetizer. Serve it with fresh vegetables, whole wheat or baked crackers or thin slices of toasted French bread.
1 15 ounce can cannellini beans (white kidney beans), rinsed and drained, use low-sodium if available
1 9 ounce package frozen artichoke hearts, thawed and well drained
1 clove garlic, quartered
1 tsp finely shredded lemon peel
1 Tbsp lemon juice
1/8 tsp salt
1/8 tsp cayenne pepper
1 green onion, thinly sliced
Sliced green onion tops
Assorted vegetable dippers and/or crackers
In a large food processor, combine beans, artichoke hearts, garlic, lemon peel, lemon juice, salt, and cayenne pepper. Cover and process until nearly smooth, stopping to scrape down sides as necessary.
Transfer bean mixture to a serving bowl; stir in the thinly sliced green onion. Serve immediately or cover and chill for up to 2 days. If chilled, let stand at room temperature for 30 minutes before serving.
To serve, garnish with sliced green onion tops. Serve with assorted vegetable dippers and/or crackers.
Makes: 16 servings, 2 tablespoons each Yields: 2 cups
Per serving: 29 Calories, 6 g carbohydrates, 2 g fiber, 2 g protein, 98 mg sodium