Artichoke & Navy Bean Dip
Serve with Pita chips, bagel rounds or melba toast.

• 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 to taste

Combine all ingredients in food processor and blend until smooth. This dip gets thicker after it has been refrigerated.

Per Serving (does not include salt and pepper) : 148 Calories; 4g Fat (22.8% calories from fat); trace Saturated Fat; 8g Protein; 21g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 552mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.

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