White Bean Dip with Rosemary

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WHITE BEAN DIP WITH ROSEMARY

 

 

Makes: 1 1/2 cups

 

1 (15-ounce) can cannellini or other white beans, rinsed and drained

1/4 cup olive oil, plus extra for drizzling

2 tablespoons lemon juice

1 teaspoon fresh rosemary, chopped

1 small garlic clove, minced

Salt, to taste

Freshly ground pepper, to taste

 

GARNISH: fresh rosemary sprigs

Puree all ingredients in a food processor until smooth. Pour into a

serving bowl, and lightly drizzle with olive oil. Serve with a sliced

baguette or crudites. Garnish, if desired.