Ingredients

  • 1/4 cup J. Olive Co. Rosemary olive oil, divided
  • 2 cloves garlic, peeled and minced
  • 2 cans (15 oz. each) white beans (Great Northern, cannellini, or white kidney beans), drained and rinsed
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons kosher salt
  • 3 sprigs fresh rosemary, rinsed

Directions

  1. In a 10-inch frying pan over medium heat, stir half the olive oil and the 2 cloves garlic until fragrant, being careful not to brown garlic, about 1 minute. Pour the oil and garlic into a food processor. Wipe out the pan and set aside.
  2. Add white beans, lemon juice, and salt to the food processor and whirl until smooth. Pour into a serving bowl.
  3. drizzle the olive oil over the bean dip. Mince one teaspoon of the rosemary leaves and sprinkle over the dip.

Party short-cut: Use the white bean dip as the foundation for an abundant tray of store-bought snacks, including hummus, baba ghanoush, olive tapenade, carrot sticks, and other vegetables. Serve with breadsticks, pita chips, and a thinly sliced baguette.

Prep tips: Make dip up to 2 days ahead. Store dip in an airtight container in the refrigerator. Bring dip to room temperature before serving. 

Recipe and image courtesy of My Recipes

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