Ingredients
- 2 cans Cento Cannellini Beans, drained & rinsed
- 1/4 cup Cento Imported Extra Virgin Olive Oil
- 2 cloves Garlic
- 1/2 cup Fresh Basil Leaves
- 1/2 cup Pecorino Romano, grated
- 1 Lemon, zest
- 2 tbsp Lemon Juice
- 1 jar Cento Quartered and Marinated Artichoke Hearts, drained
- 1 tsp Cento Extra Hot Calabrese Peperoncino
- Fresh Basil Leaves, torn
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
In a food processor, add cannellini beans, olive oil, garlic, basil, Pecorino, lemon zest, lemon juice, salt and pepper, and blend until smooth and creamy. In a small bowl, toss artichokes with pepperoncino until well combined. Spread the white bean dip onto a shallow serving platter, then spoon artichoke mixture over the top. Finish with basil and pepperoncino oil if desired. Serve with grilled ciabatta, toasted focaccia, crackers, or crisp vegetables. Serves 4.
