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Cannellini Bean Dip
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Description
White bean dip that can be adapted to your taste. Enjoy.
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
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.
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2 Comments
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alwayshungry on 2.6.2010
Yummmmmmm… I used dried rosemary (good) and a bit more than a pinch of kosher salt (not so good, I should have stuck with the pinch). Super yummy dip – so rich and creamy and the roasted garlic adds a great flavor. I bet it will be even better tomorrow.
Mama Holli of Nobody Puts Mama In A Corner! on 1.23.2010
I just bought a can of these beans at the store in hopes a making a healthy dip and look what I found! The perfect recipe!