Select a size: | | | |
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 15 ounces, weight Canned Cannellini Beans, Well Rinsed And Drained
- 1 Tablespoon Chopped Fresh Rosemary
- 3 cloves Roasted Garlic
- 3 Tablespoons Olive Oil
- 1 pinch Sea Salt
- 1 pinch Freshly Ground Pepper
Preparation Instructions
Combine the drained cannellini beans, rosemary and roasted garlic in a food processor fitted with a steel blade. Pulse 2 to 3 times to combine.
With the motor running, slowly pour olive oil in. Puree until you get the desired consistency.
Season with salt and pepper.
This dip can be served immediately. I like to let it sit for at least an hour so flavors can blend. Garnish with a fresh rosemary sprig and a drizzle of olive oil.
