Rosemary White Bean dip
A quick and easy white bean dip that’s ready literally in minutes.
Yield
4 servingsPrep
5 minCook
0 minReady
5 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | ounce |
white beans
canned, Haricot or cannelloni beans, drained and rinsed |
* |
| 1 | clove |
garlic
crushed, minced or finely grated |
*
|
| 1 | tablespoons |
rosemary leaves
finely minced |
*
|
| 3 | tablespoons |
olive oil, extra-virgin
|
*
|
| 1 |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 |
white beans
canned, Haricot or cannelloni beans, drained and rinsed |
* | |
| 1 | clove |
garlic
crushed, minced or finely grated |
*
|
| 1 |
rosemary leaves
finely minced |
*
|
|
| 75 |
olive oil, extra-virgin
|
*
|
|
| 0 |
salt and black pepper
to taste |
*
|
Directions
Whiz everything together in a food processor for 3 to 4 minutes or until smooth. Add salt and pepper to taste and serve.
For the bean/chickpea dips, you can alternatively mash the beans with a fork or potato masher and mix in the remaining ingredients and the olive oil.
Serve with crispy breadsticks, crudités (celery, carrot, cucumber for example)
