Artichoke and white bean dip

In a Skillet, Saute 1 Diced medium onion and 1 table spoon of minced garlic in olive oil until the onion softens. Stir in a 15 ounce can of cannelli or other white bean, Drained and rinsed. Transfer to a foor processor, and add a 12 ounce jar of artichoke hearts, drained, juice of 1/2 lemon, and 1/2 cup of plain low fat yogurt.  Pulse until well mixed and artichokes are coarsely chopped. Serve warm or chilled.