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CLINTON KELLY Marinated Artichoke & White Bean Dip

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ingredients
MARINATED ARTICHOKE & WHITE BEAN DIP
2 cups marinated artichokes (rinsed and drained)
15 ounce can white beans (drained and rinsed)
1 lemon (zest and juice, divided)
1/4 cup parsley leaves
1/4 cup extra-virgin olive oil (plus 1 tablespoon for garnish)
8 ounce block of feta (to serve)
4 pieces warm pita (cut into triangles, to serve)
8 ounce marinated green olives (to serve)

directions
To a Vita-mix, add the artichokes, beans, lemon zest, half the lemon juice, parsley, 1/4 cup of olive oil, and a generous pinch of salt. Puree until smooth.
Place the artichoke-white bean spread in a bowl. Use the back of a spoon to make a spiral indentation in the dip. Then, drizzle with a tablespoon of extra-virgin olive oil and the rest of the lemon juice.
Serve on a platter with Mediterranean items such as feta cheese, warm pita and marinated olives.
Tips: Replace with other fresh herbs you have on hand for a different flavor!

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