1 (15-ounce) can of cannellini beans, drained and rinsed
1 (14-ounce) can artichoke hearts, drained and patted dry
1/4cup extra virgin olive oil
1/2 of lemon
2 sprigs fresh rosemary
2 sprigs fresh thyme
3–4 fresh sage leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1cup cottage cheese
3 cloves roasted garlic cloves
extra virgin olive oil, for drizzling
fresh parsley, chopped, to top
Preheat the oven to 400 F
In a small baking dish combine the beans, artichokes, herbs, olive oil, salt, and pepper. Once tossed together add in the half-cut lemon so the inside is facing the bottom of the dish and bake for 20-25 minutes or until all the ingredients have softened.
Once removed from the oven, let the ingredients completely cool.
Then pick off the rosemary and thyme from their stems, add those, the juice from the lemon, and all the rest of the ingredients into a blender. It may need about 1/4 cup or so of water to blend seamlessly.
Pour into a container, store in the fridge for up to a week