Categories
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White Bean Dip |
Tips: Refrigerate the dip for up to 1 day.
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Prep Time: 10 min
Cook Time: 10 min
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Yield:24, 1 1/2 cups
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INGREDIENTS: |
| 1 tbsp |
olive oil |
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| 2 |
garlic cloves, thinly sliced |
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| 1 tsp |
fresh rosemary |
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| 15 oz can |
cannellini or other white beans, rinsed |
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| 1 tbsp |
fresh lemon juice |
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Kosher salt and pepper |
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DIRECTIONS:
- heat the oil in a small skillet over medium heat. Add the garlic and rosemary and cook, stirring occasionally, until the garlic is golden brown, 1-2 minutes.
- Transfer the garlic-rosemary oil to the bowl of a food processor. Add the beans, lemon juice, and 1/4 tsp each salt and pepper, and process until smooth, adding 1 tbsp water if the mixture seems too thick.
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