Low-Fat White Bean and Artichoke Dip



1 clove garlic, peeled
1 tsp dried rosemary
3 tbsp fresh lemon juice
2 cans (15.5 oz each) white beans (drained and rinsed)
1 can (14 oz) artichoke hearts (packed in water, drained)

1. Place garlic and rosemary in a food processor and finely chop. Add lemon juice and blend. Add beans and artichoke hearts and puree until smooth, stopping the machine a few times to scrape down the sides. Salt and pepper to taste.
2. Serve with carrot and celery sticks and/or pita bread. Dip will keep refrigerated for 2 to 3 days.

Makes 2 1/2 cups.