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Artichoke Sunflower Dip
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Great party fare served with baked chips or crackers and yet hearty enough for a pita sandwich filling.
1-15 ounce can cannelloni or other white beans, rinsed and drained
2-3 garlic cloves
1-15 ounce can artichoke hearts, drained and chopped
1/3 cup reduced fat mayonnaise
1-2 ounce jar diced pimentos
¼ teaspoon salt
juice of one lemon or lime
4 ounces feta cheese, crumbled
½ cup roasted and salted sunflower kernels
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Puree beans and garlic in a food processor; empty into a mixing bowl. Stir in artichoke hearts, mayonnaise, pimentos, salt and lemon juice. Turn into a Pyrex pie pan and sprinkle with cheese and sunflower kernels.
Broil 4-6 inches from heat for 5-7 minutes, until bubbly and golden brown. Serve warm with crackers, pita or toasted bread.
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| 22 servings of 3 tablespoons |
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