White Bean Dip with Rosemary Olive Oil

Rosemary Olive Oil Bean Dip

This is one of my favorite snacks, and is sure to be an appetizer at every dinner I've ever hosted, or to which I've been asked to bring a dish.

Tools needed: 
food processor
30 minutes
1/4 cup olive oil, divided into 2 parts
2 cloves garlic, peeled and minced
2 cans (15 oz. each) white beans (Great Northern, cannellini, or white kidney beans)
2 tbs fresh lemon juice
2 tsp kosher salt
3 sprigs fresh rosemary, rinsed

1. In a 10-inch frying pan over medium heat, stir half the olive oil and the 2 cloves or garlic until fragrant, being careful not to brown garlic, about 1 minute.  Pour the oil and garlic into a food processor.  Wipe out pan and set aside.
2. Add white beans, lemon juice, and salt to the food processor and whirl until smooth.  Pour into a serving bowl.
3. Return the frying pan to medium heat and add the remaining 1/8 cup of olive oil and the rosemary sprigs.  Warm the rosemary in the olive oil until fragrant, about 3 minutes, stirring occasionally so the rosemary doesn't burn.  Remove from heat and let cool 10 minutes.
4. Set the rosemary aside and drizzle the olive oil over the bean dip.  Mince one teaspoon of the rosemary leaves and sprinke over the dip.
Serve with pita, tortilla chips, crackers or veggies.
You can make the dip ahead of time, just prepare the rosemary olive oil just prior to serving.

Source: Sunset magazine


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