"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

White Bean Dip with Rosemary and Sage Recipe

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This recipe for White Bean Dip with Rosemary and Sage, by , is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Leith
Added: Saturday, October 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 T fresh lemon juice
1 T olive oil
2 t minced fresh rosemary
2 t minced fresh sage
1/4 t freshly ground black pepper
2 garlic cloves, chopped
1 19 oz can cannellini beans, rinsed and drained.

Directions:
Directions:
Combine all ingredients in food processor and process until smooth. Serve with pita wedges. Garnish with a sprig of sage, if desired.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This is especially good in the summer and early fall when you have fresh herbs on hand.

 

 

 

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