Recipe

White Bean Dip With Rosemary Olive Oil Recipe

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Ingredients

3 sprigs fresh rosemary, rinsed
2 cans (15 oz. each) white beans (Great Northern, cannellini, or white kidney beans), drained & rinsed
2 tbsps fresh lemon juice
1/4 c olive oil, divided
2 tsps kosher salt
2 cloves garlic, peeled & minced

Directions

Step #1 In a 10-inch frying pan over med-heat/flame, stir half the olive oil & the 2 cloves garlic until fragrant, being careful not to brown garlic, about 1 min.
Step #2 Pour the oil & garlic into a food processor/blender.
Step #3 Wipe out the pan & set aside.
Step #4 Add white beans, lemon juice, & salt to the food processor/blender & whirl until smooth.
Step #5 Pour into a serving bowl.
Step #6 Return the frying pan to medium heat & add the remaining 2 tbsps olive oil & the rosemary sprigs.
Step #7 Warm the rosemary in the olive oil until fragrant, about 3 mins, stirring every once in awhile so the rosemary doesn't burn.
Step #8 Remove from heat & let cool 10 mins.
Step #9 Set the rosemary aside & drizzle the olive oil over the bean dip.
Step #10 Mince one tsp of the rosemary leaves & sprinkle it over the dip.
Step #11 Party short-cut: Use the white bean dip as the foundation for an abundant tray of store-bought snacks, carrot sticks, including hummus & baba ghanoush, olive tapenade, & other vegetables.
Step #12 Serve with breadsticks, pita chips, & a thinly sliced baguette.
Step #13 Do-ahead tips: Make dip up to 2 days ahead.
Step #14 Store dip in an airtight container in the refrigerator.
Step #15 Bring dip to about room temp before serving.
Step #16 Prepare the rosemary oil right before serving.
Enjoy the White Bean Dip with Rosemary Olive Oil recipe

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