Yield: 4 servings
White Bean Lemon Rosemary Dip
Ingredients
- 2- 8 oz cans white beans, great northern, cannellini, navy beans etc. rinsed and drained
- 2 large sprigs of rosemary, pulled off the stem
- 1/4 cup extra virgin olive oil
- 1 clove of garlic
- Juice and zest of 1/2 a lemon
- Salt and pepper to taste
Instructions
- Combine all ingredients in a food processor or blender. Process until smooth, adding salt and fresh black pepper as desired to taste.
- Serve cold or room temperature, drizzling with extra olive oil if desired.
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g