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Dips, spreads & salsas

Lemon-Rosemary White Bean Dip
Ingredients
2 (15.5 oz.) cans cannellini (white kidney) beans, rinsed and drained
2 Tbsp. lemon juice
1/4 tsp. dried rosemary
1/2 tsp. minced garlic
1/8 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper
2 Tbsp. extra-virgin olive oil
1 Tbsp. water, plus additional if needed
rosemary sprig for garnish (optional)
crackers, chips (pita chips, tortilla chips), assorted vegetables (carrots, celery, cucumbers, cherry tomatoes, etc.) for serving
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Lemon-Rosemary White Bean Dip

Lemon-Rosemary White Bean Dip

Lemon-Rosemary White Bean Dip
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:8 minutes
  • Cook Time:0 minutes
directions
1. In a food processor, combine beans, lemon juice, rosemary, garlic, salt, and pepper. Pulse the mixture, pouring oil and water down the feeder tube until mixture is smooth.
2. Transfer to a bowl and garnish with rosemary sprig if desired. Serve at room temperature or chilled, with crackers and vegetables for dipping. Store any remaining dip in an airtight container in the refrigerator for up to 5 days, or freeze.
Source: Hannaford fresh Magazine, September - October 2014
 
 
 
 
 
 
 
 
 
 
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