Thursday, June 19, 2008

White Bean Dip with Rosemary

Mary Lynn recently told me of this recipe that she found in Cottage Living Magazine. She told me how delicious it is, and I must say, I have to agree with her! It's awesome and it couldn't be simpler! Now that's my kind of recipe! Thanx ML!

1 15oz can cannellini beans, drained and rinsed
1/4 cup olive oil, plus extra for drizzling
2 tbsp freshly squeezed lemon juice
1 tsp chopped fresh rosemary
1 small clove garlic, minced
kosher salt
freshly ground black pepper

Puree all ingredients in food processor until smooth. Pour into a serving bowl and drizzle with olive oil. Garnish dip with a rosemary spring. Serve with sliced baguette or crackers.

Note from ML: I added an extra garlic clove to it, and used alot more rosemary then the recipe calls for. So, definitely make it 'to taste' and see what you think.

Tip from Joey:
This recipe makes about 1 1/2 cups, which isn't really a huge amount if you're making it for a party. So, I'd double or even triple the amounts if you're planning on serving it at your next bash.

No comments: