Rosemary White Bean Dip
I found this recipe over a year ago and keep coming back to make it again and again. I even made sure I had a pot of fresh Rosemary outside my kitchen door.
I wanted something simple and light for Bunco Appetizers last August and I came across two recipes for “hummus”. One was a roasted red pepper and the other was the rosemary white bean dip. This one came from myrecipes.com.
2 cloves garlic, peeled and minced
- In a 10-inch frying pan over medium heat, stir half the olive oil and the 2 cloves garlic until fragrant, being careful not to brown garlic, about 1 minute. Pour the oil and garlic into a food processor. Wipe out the pan and set aside.
- Add white beans, lemon juice, and salt to the food processor and whirl until smooth. Pour into a serving bowl.
- Return the frying pan to medium heat and add the remaining 2 tablespoons 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.
- Set the rosemary aside and drizzle the olive oil over the bean dip. Mince one teaspoon of the rosemary leaves and sprinkle over the dip.
- Do-ahead tips: Make dip up to 2 days ahead. Store dip in an airtight container in the refrigerator. Bring dip to room temperature before serving. Prepare the rosemary oil right before serving.