Lemon Rosemary White Bean Dip

It seems like hummus is taking over the supermarkets. It occupies a big piece of refrigerator real estate. Don’t get me wrong, I love good hummus, but I am a bit sick of it. Here is a new dip idea that’s fast and easy.



Lemon Rosemary White Bean Dip

Makes 1½ cups

15 oz can cannellini beans (white kidney beans)
1 clove garlic, chopped
1 tsp lemon juice
1 Tbs olive oil
1 Tbs freshly chopped rosemary

Rinse the cannellini beans in a strainer with cold water.

Add the beans, garlic, lemon juice, olive oil and rosemary to a food processor or blender with flat blade attachment and pulse until creamy, about 2-3 minutes.

Top with fresh rosemary and olive oil if desired. Serve with crackers.