Rosemary Lemon White Bean Dip
Jennifer Scott
ingredients
- 1 can cooked white beans (2 cups)
- 1-3 garlic cloves, peeled
- 1/4 cup extra virgin olive oil plain and 2 tsp minced fresh rosemary OR
- 1/4 cup rosemary flavored olive oil
- Grated rind of 2 lemons
directions
- 1
Put the beans in the container of a food processor with 1 clove of garlic and a healthy pinch of salt. Turn the machine on and add the olive oil in a steady stream through the feed tube; process until the mixture is smooth. Add more garlic and puree to taste.
- 2
Place the mixture in a bowl and use a wooden spoon to beat in the rosemary, lemon zest, and add salt and pepper to taste.
notes
From the New York Times. The lemon makes the flavors really pop. Using a rosemary olive oil instead of rosemary adds a deeper flavor without too much rosemary. Also excellent warmed.
Source: Jennifer Scott
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