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Recipes // Appetizers // White Bean & Rosemary Dip

White Bean & Rosemary Dip

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Try this yummy White Bean and Rosemary dip on your next picnic or for a potluck from Cara Eisenpress and Phoebe Lapine, authors of "In the Small Kitchen."
  • Ingredients
  • One 15-ounce can cannellini or white beans, rinsed and drained
  • Juice of 1/2 lemon
  • 2 teaspoons fresh rosemary leaves
  • 1 clove garlic
  • 1 tablespoon olive oil, or more if needed
  • 1?2 teaspoon salt

Method
In a small food processor or blender, combine the beans, lemon juice, rosemary, garlic, olive oil, and salt. Puree, adding another tablespoon of olive oil if the mixture is still coarse, until smooth. (The dip can be stored in the refrigerator for up to 1 week.)

Makes 4 to 6 appetizer servings

Recipe courtesy of Cara Eisenpress and Phoebe Lapine, authors of "In the Small Kitchen." Visit their website, www.BigGirlsSmallKitchen.com for more recipes.

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