1 (15-ounce) can cannellini beans, drained and rinsed
1 (15-ounce) can artichoke hearts, drained
1 teaspoon lemon zest
2 tablespoons lemon juice from 1 lemon
2 cloves garlic, minced
Pinch of crushed red pepper flakes
1/4 cup extra-virgin olive oil
Salt and pepper to taste
A few tablespoon of minced parsley for garnish

Place the cannellini beans, artichoke hearts, lemon zest, lemon juice, garlic, and crushed red pepper flakes in a food processor and process until fairly smooth. With the motor still running, slowly drizzle in the olive oil. Season to taste with salt and pepper. Serve at room temperature or chilled with a few tablespoons of minced parsley.

Recipe Notes

• Dip can be kept refrigerated for up to 1 week.

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