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Branch and Vine's Artichoke Dip

Branch and Vine's Artichoke Dip
1 can artichoke hearts, drained, hard outer leaves removed
1 can white beans, drained (Great Northern or Cannellini)
2 TBSP B&V Tuscan Herb Olive Oil
2 TBSP B&V Sicilian Lemon Balsamic Vinegar
1 clove garlic
grated 1 Tbsp s.a.l.t. sisters Tuscan Farmhouse Herb Blend ground pepper to taste (sea s.a.l.t., if needed)

Blend all ingredients, except salt and pepper, in a food processor or blender until smooth. For a dip with more texture, add artichokes after other ingredients have been blended smooth. Place artichokes in processor and pulse until desired texture. Add salt and pepper to taste. Drizzle a little more B&V Olive Oil of your choice over the top and serve with crisp vegetables, pita chips or crackers. Dip can also be piped onto pita chip for a fancy presentation on an individual serving.
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