Ingredients
One 15 oz. can cannellini or white beans, rinsed and drained
Juice of 1/2 lemon
2 teaspoons fresh rosemary leaves
1 clove garlic
1 tablespoon olive oil, plus more if needed
1/4-1/2 teaspoon salt
Directions
In a small food processor or blender, combine the beans, lemon juice,
rosemary, garlic, olive oil, and salt. Purée, adding another tablespoon of
olive oil if the mixture is still coarse, until smooth. (The dip can be stored
in the refrigerator for up to one week.)
