WHITE BEAN DIP WITH ROSEMARY AND GARLIC
About 3 cups
Heat in a medium skillet over medium-low heat:
- ¼ cup extra-virgin olive oil
Add:
- 2 garlic cloves, minced
- 2 teaspoons minced rosemary
- ½ teaspoon black pepper
Cook, stirring, until fragrant, about 3 minutes. Stir in:
- Two 14- to 16-ounce cans navy, Great Northern, or cannellini beans, drained and rinsed, or 3 cups cooked white beans
Mash or process in a food processor until smooth. Serve warm or at room temperature. If desired, drizzle with:
- (Extra-virgin olive oil)