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White Bean Dip with Rosemary Olive Oil Recipe

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This recipe for White Bean Dip with Rosemary Olive Oil is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ c. olive oil, divided
2 cloves garlic, peeled and minced
2 (15 oz.) cans white beans (Great Northern, cannellini, or white kidney beans), drained and rinsed
2 tbsp. fresh lemon juice
2 tsp. 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 two cloves garlic until fragrant, being careful not to brown garlic, about one 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 two tablespoons of olive oil and the rosemary sprigs. Warm the rosemary in the olive oil until fragrant, about three 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.
Personal Notes:
Personal Notes:
Courtesy of Sunset Magazine

 

 

 

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