This dip is super simple, but packs a lot of flavor. Try it as a dip or use instead as a sandwich spread.

Makes about 1 1/2 cups

Prep Time: 5 minute    Cook Time: 0 (need cooked beans)

Ingredients

1 14-oz can whole artichokes, in water, drained and quartered

½ cup of cooked cannellini beans, no salt added, drained and rinsed

1 Tbsp. Dijon mustard

1 Tbsp. lemon juice

Dash of cayenne or more to taste

Instructions

• Fit a food processor with the S-blade
• Combine all ingredients and process until very creamy.
• Adjust seasonings to taste. Enjoy!

Notes

Use this as a dip for vegetables or make Deviled Potatoes, by scooping out some of the center of a boiled (cooled and sliced) potato and fill with artichoke dip.

Great substitute for mayo on a sandwich.