Tuscan White Bean and Rosemary Dip Recipe
Photo: Johnny Miller
Makes 4 cups
Ingredients
2 (15-ounce) cans cannellini beans, drained and rinsed
2 garlic cloves, roughly chopped
2 to 4 Tbsp. fresh lemon juice
2 Tbsp. extra-virgin olive oil
1 Tbsp. chopped rosemary
1 tsp. kosher salt
Ground black pepper
Directions
Active and total time: 10 minutes
Place beans and garlic in food processor and process until finely chopped. Add lemon juice to taste, olive oil, and rosemary. Process until smooth. If mixture is too thick, add oil or water, 1 tsp. at a time, until it reaches desired consistency. Season with salt and pepper to taste.
Refrigerate for several hours, then stir in more lemon juice to taste. Serve.
From Food Swap by Emily Paster, co-founder of the Chicago Food Swap.
Ingredients
Directions
Active and total time: 10 minutes
Place beans and garlic in food processor and process until finely chopped. Add lemon juice to taste, olive oil, and rosemary. Process until smooth. If mixture is too thick, add oil or water, 1 tsp. at a time, until it reaches desired consistency. Season with salt and pepper to taste.
Refrigerate for several hours, then stir in more lemon juice to taste. Serve.
From Food Swap by Emily Paster, co-founder of the Chicago Food Swap.
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