1 (16 ounce) can navy beans, rinsed and drained
14 ounces marinated artichoke hearts
2 tablespoons lemon juice
1 garlic clove, pressed
2 green onions, roughly chopped
salt and pepper
Combine all ingredients in food processor and blend until smooth. This dip gets thicker after it has been refrigerated. Variations: add green olives, chives, chopped fennel, sun dried tomatoes or rosemary.