1-15 oz. can cannelli or other white beans, rinsed and drained

2-3 garlic cloves

1-15 oz. can artichoke hearts, drained and chopped

1/3 C. reduced fat mayonnaise

1-2 oz. jar diced pimentos

1/4 tsp. salt

Juice of one lemon or lime

4 oz. feta cheese, crumbled

1/2 C. roasted and salted sunflower kernels

 

Puree beans and garlic in a food processor; empty into a mixing bowl. Stir in artichoke hearts, mayonnaise, pimentos, salt and lemon juice. Turn into a glass pie pan and sprinkle with cheese and sunflower kernels. Broil 4-6 inches from heat for 5-7 minutes, until bubbly and golden brown. Serve warm with crackers, pita or toasted bread.