1 can (15 oz.) cannellini beans1 can (14 oz.) artichoke hearts1 clove garlic2 tablespoons lemon juice1/4 cup freshly grated Parmesan cheese1/4 teaspoon fresh rosemary, diced1/4 cup extra virgin olive oil, plus more for drizzling on topsweet paprika, for garnishSalt and Pepper, to taste
In food processor, combine beans, artichokes, garlic, lemon juice, salt and pepper; blend until fairly smooth. Keep food processor motor running and add the olive oil in a stream. Add Parmesan and rosemary; pulse about 10 times to blend.
Place dip in a serving bowl, sprinkle with a small amount of paprika and drizzle over a small amount of olive oil. Serve with tortilla chips, crackers and vegetables.
