White Bean Lemon Rosemary Dip
Yield: 4 servings
  • 2- 8 oz cans white beans (great northern, cannellini, navy beans etc.) rinsed and drained
  • 2 large sprigs of rosemary, pulled off the stem
  • ¼ cup extra virgin olive oil
  • 1 clove of garlic
  • Juice and zest of ½ a lemon
  • Salt and pepper to taste
  1. Combine all ingredients in a food processor or blender. Process until smooth, adding salt and fresh black pepper as desired to taste.
  2. Serve cold or room temperature, drizzling with extra olive oil if desired.
Recipe by The Baker Chick at https://www.thebakerchick.com/white-bean-lemon-rosemary-dip/