White Bean Dip

DF, V, VG, GF

I’m lebanese so maybe it’s a bit sacrilegious to say, but this white bean dip is my favorite alternative to hummus.  The cannellini bean creaminess is accompanied by the mediterranean flavors of rosemary, garlic, and red pepper flakes which makes it a crowd favorite.  It pairs perfectly with lebanese bread (or what some of you call pita), carrots, or peppers.  Not to mention you can make it in about 10 minutes.  Seriously, what’s not to like?

White Bean Dip
1 (15-ounce) can cannellini beans, rinsed and drained
2 garlic cloves
2 sprigs rosemary
1/3 c olive oil
1 pinch red pepper flakes (to taste)
salt and pepper

Pour olive oil and rosemary in a sauce pan, turn to medium heat.  Once up to temperature rosemary will fry in oil, fry for 2 minutes, then remove from heat.  When oil has cooled, carefully remove the rosemary, then chop.  Place the cannellini beans, garlic, rosemary, red pepper flakes, salt and pepper in a food processor.  Pulse 3 times, then set food processor to “on”, then slowly drizzle in the olive oil through the feed tube.  Once all olive oil is added the dip is ready to eat.  Transfer to a serving bowl and enjoy.

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