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Artichoke Sunflower Dip

1 can (15 ounces) cannelloni or other white beans, rinsed and drained2-3 garlic cloves1 can (15 ounces) artichoke hearts, drained and chopped 1/3 cup reduced-fat mayonnaise1-2 ounce jar diced pimentos 1/4 teaspoon saltJuice of one lemon or lime4 ounces feta cheese, crumbled 1/2 cup roasted and salted sunflower kernelsPuree 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, ovenproof 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.Serves 22.Nutrition values per 3-tablespoon serving: 75 calories, 4 g fat (trace amount saturated), 7 g carbohydrates, 0 fiber, 3 g protein, 5 mg cholesterol, 168 mg sodium.National Sunflower Association

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