Rosemary White Bean Dip
December 6, 2018
- 3 cups cooked white beans (cannellini, navy or great northern)
- 1/4 cup extra virgin olive oil
- 1 large lemon, juiced (about 1/4 cup)
- 1 to 2 cloves garlic, peeled and coarsely chopped
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon sea salt
- Place all ingredients into a food processor or blender and process until very smooth and creamy.
- Garnish with rosemary and enjoy!