Ingredients
1 can (15 ounces) cannellini or great northern beans, rinsed and drained2 tablespoons olive oil2 tablespoons lemon juice1/4 teaspoon pepper1/2 teaspoon salt, divided3 medium ripe avocados, peeled1/2 cup marinated quartered artichoke hearts, chopped1/2 cup shredded Monterey Jack cheese1/2 cup julienned soft sun-dried tomatoes (not packed in oil), chopped1/4 cup sliced ripe olives1/4 cup sliced almonds, toastedSourdough baguette slices, toasted, or baked pita chips
Preparation
Place beans, oil, lemon juice, pepper and 1/4 teaspoon salt in a food processor; process until creamy. Spread onto bottom of a 9-in. pie plate.
In a large bowl, mash avocados with remaining salt; spread over bean mixture. Layer with artichoke hearts, cheese, tomatoes, olives and almonds. Serve with baguette slices.
