Tuscan White Bean Dip


Very similar to hummus, this cannellini bean dip has a light and clean flavor thanks to the rosemary.  To be honest, I wasn’t sure I would like this as I sometimes find rosemary overpowering.

To my surprise, it was perfect.  Served alongside some mixed olives and fire-roasted peppers, this was a meal for me!

  • 1 can (14.5 ounces) white cannellini beans, or 2 cups cooked, drained (reserve 1/4 cup water)

  • 1/2 teaspoon kosher salt (less if using canned)

  • 2-5 cloves garlic, fresh or roasted

  • leaves from one 2-inch sprig rosemary

  • 2 tablespoons olive oil

  • 2 tablespoons reserved water (add more, if needed)

  • fresh ground pepper

  • More olive oil to garnish

Place beans, salt, garlic, herbs, pepper, and 2 tablespoons reserved water.  Process until smooth and creamy.  Add the olive oil and process a few more seconds.  Taste for seasonings and adjust.

Serve garnished with a little drizzle of olive oil.

Delicious served on crostini topped with arugula, prosciutto, or just by itself.  Or with crackers, carrots, and celery…delicious!

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