Submitted by member Brandi Monson
A yummy dip for veggies or chips and also makes a good spread for tortilla wrap sandwiches.
1 can white beans, drained, or use 1.5 cups home cooked white beans
1 clove garlic, or more to taste
1 tsp dried Rosemary, or more to taste
Olive oil, EV
Salt & Pepper to taste.
In a food processor, place the garlic and pulse to begin chopping action. Add beans, pulse again to mostly blend together. Add the rosemary and salt & pepper, pulse again until well blended. While still pulsing, add a slow and steady stream of EVOO until the dip is the desired texture and flavor. Chill. Will keep well in the fridge for several days.
Serve with veggie crudettes, corn chips, pita chips or crackers.