This Tuscan White Bean Dip is smooth and tasty, and it's great for snacking or having people over. The cannellini beans give it a lot of protein and fiber, and the garlic and rosemary add a lovely smell. A food processor makes the dip quickly, so it's a simple appetizer that can be used for any event.
Ingredients: 2 cans 15 ounces each cannellini beans, drained and rinsed. 3 cloves garlic, minced. 2 tablespoons extra virgin olive oil. 1 tablespoon fresh lemon juice. 1 teaspoon dried rosemary. Salt and pepper to taste. Chopped fresh parsley for garnish.
Instructions: Put garlic that has been minced, olive oil, lemon juice, and dried rosemary in a food processor. To make it smooth and creamy, scrape down the sides of the bowl as needed. Add pepper and salt to taste. Put the dip in a bowl to serve. If you want, you can add some extra olive oil and chopped fresh parsley on top. Put it on crackers, sliced vegetables, or crusty bread to go with it.
Prep Time: 10 minutes
Cook Time: 0 minutes
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