White Bean Dip
Serves 24
Makes 1 1/2 cups
Active: 10 min
Total: 10 min
Ingredients
1 Tbsp olive oil
2 cloves garlic, thinly sliced
1 tsp fresh rosemary
1 15-oz can cannellini or other white beans, rinsed
1 Tbsp fresh lemon juice
Kosher salt and pepper
1. 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 to 2 minutes.
2. 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 to thick.
Make-Ahead Tip: Refrigerate the dip for up to 1 day.
Woman's Day, February 2011, p. 138.
