Artichoke-Basil Spread

Ingredients

1 can (14 oz) artichoke hearts in water, drained and quartered
1/4 cup fresh basil, chopped
2 Tbsp light mayonnaise
1 Tbsp fresh lemon juice
1/4 tsp red pepper flakes
salt and pepper

Directions

In a food processor, combine artichokes, basil, mayo, lemon juice and red pepper flakes, pulse until smooth. Season with salt and pepper. Pulse briefly to combine. Serve on a sandwich or with crackers. Store in refrigerator up to 3 days.