AMY'S "PRIZE-WINNING" WHITE BEAN & ROSEMARY DIP
Nancy
This recipe won Amy a snazzy skillet in a competition sponsored by Bloomingdale’s
ingredients
- 1 large can cannellini beans, drained and rinsed
- 2 cloves garlic
- 2 T. olive oil
- 2 T. lemon juice
- dash of Tabasco
- 2 tsp. chopped fresh rosemary
- salt & pepper, to taste
directions
- 1
Place all ingredients together in a food processor and give it a whirl. You can add more or less rosemary depending on your preference. Refrigerate for at least 15 minutes before serving to give the flavors enough time to combine. So easy!
- 2
Serve with pita chips or veggies.
Source: Amy Haines
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