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White Bean Dip with Rosemary Olive Oil - Sunset Magazine Recipe

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This recipe for White Bean Dip with Rosemary Olive Oil - Sunset Magazine, by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diana Kachmer

Category:
Category:

Ingredients:  
Ingredients:  

1/4 cup olive oil, divided
2 cloves garlic, peeled and minced
2 cans (15 oz. each) white beans (Great Northern, cannellini, or white kidney beans), drained and rinsed
2 tablespoons fresh lemon juice
2 teaspoons kosher salt
3 sprigs fresh rosemary, rinsed

Directions:
Directions:
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 minutes. 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.

 

 

 

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