White Bean & Artichoke Dip

I based the following recipe off of the comment on this recipe:
· 3 cloves garlic, minced
· 1 t fresh rosemary
· 2 t dried basil, thyme, Italian spices or whatever you prefer
· 1 can white beans (15.5 oz), drained and rinsed
· 2 t extra virgin olive oil
· 3/4 cup frozen chopped spinach, thawed
· 1 can (14 oz) artichoke hearts (set aside 4 hearts), packed in water and drained
· Lemon juice, red pepper flakes, and/or pepper to taste
· 1/4 c nutritional yeast
· 10 kalamata olives, pitted
· 2 oz pine nuts
· 1/8c of sun-dried tomato pieces, as a topping

1. Preheat oven to 350F.
2. Put everything except for the 4 reserved artichoke hearts and the sun-dried tomatoes in the food processor and blend until it has an even consistency.
3. Add the reserved hearts and pulsed a few times until they're chopped up but still chunky.
4. Spoon into a shallow baking dish (8" oval or 6x6" should fit).
5. Top with sun-dried tomatoes, pressing them into the dip slightly. Make a little design if you're a nerd like me.
6. Bake for 15 minutes or until the edges and tips start to brown.

You could also serve it cold, just let it sit for 20+ minutes before serving to the let the flavors meld.

Use as a spread on bread or sandwiches, or as a dip with chips, crackers or veggies.
-----------

I actually made a Double Batch Chickpea Cutlers before this, so the oven was already hot. I make the following changes:
-leave the gluten out, and put everything else in the food processor. Mix the gluten in last.
-instead of breadcrumbs, use Hot & Spicy Shake and Bake, and 3/4 cup of water instead of the soy sauce and broth (Shake & Bake is salty!)
-a couple drops of lemon oil instead of lemon zest