Description
A smooth and flavorful dip made with white beans, fresh rosemary, and a touch of garlic. Perfect for dipping vegetables, crackers, or bread.
Ingredients
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Combine rinsed and drained cannellini beans, minced garlic, chopped rosemary, olive oil, and lemon juice in a food processor.
- Process until smooth and creamy. You may need to scrape down the sides of the food processor a few times.
- Season with salt and black pepper to taste.
- Serve immediately or refrigerate until ready to use.
Notes
- For a thinner dip, add a tablespoon of water or more olive oil.
- Garnish with extra rosemary or a drizzle of olive oil before serving.
- This dip can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Food Processor
- Cuisine: Mediterranean