Rosemary Cannellini Dip

Yields6 Servings

1 can of Cannellini Beans (15 oz.), rinsed and drained. (You can use Great Northern Beans or another white bean variety)

2 cloves of garlic, minced

2 tbsp water

¼ cup extra virgin olive oil (more if needed)

¼ tsp sea salt

1 tsp rosemary leaves, finely chopped. Use a scissors to carefully cut the leaves off.

Add Cannellini beans to a food processor and puree till smooth.

Add minced garlic, olive oil and rest of ingredients, continue pulsing a few more times till well blended.

Taste and adjust seasoning by adding more olive oil, salt or garlic for desired taste. Transfer to a serving bowl and garnish with fresh rosemary.

Nutrition Facts

6 servings

Serving size

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