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    from "Recipes from Home" by David Page and Barbara Shinn

    This white bean dip is a little more contemporary than the kind our parents served at cocktail parties in the 1960's. But it still brings back floods of memories.

    Makes 6 cups

    3 cups cooked white beans, such as navy beans
    6 cooked artichoke hearts
    2 teaspoons minced garlic
    3 tablespoons fresh lemon juice
    5 tablespoons extra virgin olive oil
    Kosher salt and freshly ground black pepper to taste
    1/2 cup seeded and chopped tomatoes
    2 tablespoons chopped fresh parsley

    Print recipe

    Purée the beans, artichoke hearts, garlic, and lemon juice in a food processor or blender until smooth. With the machine running, slowly add the olive oil until it is completely incorporated. Season with salt and pepper.
    Transfer to a serving bowl, garnish with the chopped tomatoes and parsley, and serve.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Goya Cannellini - $1.49/ea
      Birds Eye Deluxe Artichoke Hearts - $4.89/ea
     9oz box
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
      Grape Tomatoes - $2.99/pkg Save! 2 for $5.00
     Farm Fresh, Pint
      Italian Parsley - $1.99/ea
     Farm Fresh
    You May Already Have
      Garlic - $3.99/lb
     Farm Fresh, Med
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
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