Ingredients

The following ingredients have 1 Servings
  • 1 can cannellini beans (15 ounces, rinsed and drained)
  • 1/4 cup extra virgin olive oil (plus extra for drizzling on top)
  • 1 teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 1 small garlic clove (minced)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Fresh rosemary sprigs for garnish

Instruction

  • Place all ingredients except sprigs in the bowl of a food processor fitted with a knife blade. Process until smooth. Stop and scrape down sides as needed.
  • Transfer dip to a serving bowl. Lightly drizzle olive oil on top. Garnish with rosemary sprigs.
  • Best when made a couple of hours prior to serving.
  • Serve with vegetables, pita chips, sliced baguette, or crostini.