2 cps artichoke hearts (can use canned or frozen that have been blanched in boiling water for 7-8 minutes.)
1 can white beans (navy or cannellini, rinsed and drained)
1/3 cp nutritional yeast
1 1/2 T freshly squeezed lemon juice
1/2 tsp red wine vinegar
1 small medium garlic clove
1-2 T of water to thin
2 T flat leaf Italian parsley
1/2 tsp fresh rosemary, minced
1/4 tsp sea salt
Freshly ground black pepper

Note:  For added zip, add 1/4 cup kalamata olives. A nice treat.

If using frozen artichokes, blanch first then combine all ingredients in a food processor and process till smooth. Taste for seasoning and add additional water as needed for thinning. This can be served as is, or bake in oven proof dish until warm and golden on top.
Note: This dip can be used as a layer in lasagna or to stuff pasta shells.