1 can white beans (Great White Northern), drained

3-4 marinated artichoke hearts, finely chopped

juice of 1/2 a lemon

1/2 a medium white/yellow onion, finely chopped

2 cloves garlic, finely chopped

1 tsp. dried rosemary

1/2 tsp. – 1 tsp. salt, depending on your taste

freshly ground black pepper (optional)

1 T. olive oil

Sauté the onion in the oil until it’s almost translucent.  Add garlic, artichoke hearts, and rosemary and continue to cook on a low setting for about 3 minutes or until garlic is cooked.

Use a potato masher to mash the beans in a bowl.  Stir in lemon juice and salt.  Add onion mixture and pepper (if desired).

I served flatbread with this dip, but you could also serve pitas, wedges of bread, or raw vegetables.

(Note:  if you’d rather use a blender to process the dip, you can coarsely chop the onions, garlic, and artichokes rather than dice them.  After they are cooked, put all ingredients in the blender and pulse until you have a creamy mixture.)

Enjoy!