white-bean-and-artichoke-dip-230168.json

{
    "directions": [
        "Place garlic and rosemary in a food processor and finely chop. Add lemon juice and blend. Add beans and artichoke hearts and puree until smooth, stopping the machine a few times to scrape down the sides. Salt and pepper to taste. Serve with carrot and celery sticks and/or pita bread (not potato chips!). Dip will keep refrigerated for 2 to 3 days."
    ],
    "ingredients": [
        "1 clove garlic, peeled",
        "1 tsp dried rosemary",
        "3 tbsp fresh lemon juice",
        "2 cans (15.5 oz each) white beans (drained and rinsed)",
        "1 can (14 oz) artichoke hearts (packed in water, drained)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Food Processor",
        "Bean",
        "Appetizer",
        "No-Cook",
        "Cocktail Party",
        "Low Fat",
        "Vegetarian",
        "Quick & Easy",
        "Self",
        "Sugar Conscious",
        "Vegan",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "White Bean and Artichoke Dip",
    "url": "http://www.epicurious.com/recipes/food/views/white-bean-and-artichoke-dip-230168"
}