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Recipe from the Wyllie Fox Farm Kitchen
- ¼ cup olive oil
- 2 cloves garlic, crushed
- 2 15-oz cans white beans (such as cannellini)
- 2 tbsp lemon juice
- 2 tsp salt
- 3 sprigs fresh rosemary
Stir half the olive oil and the 2 cloves of crushed garlic over medium heat until fragrant, about 1 minute (be careful not to brown the garlic). Pour the heated oil in a food processor or blender. Add the beans, lemon juice & salt and process until smooth.
Transfer to a serving dish. Return the pan to medium heat and add the remaining 2 tbsp olive oil and the rosemary sprigs. Warm until fragrant, about 3 minutes, stirring occasionally so the rosemary doesn’t burn.
Remove from heat & let cool for 10 minutes. Remove the rosemary & drizzle the oil over the bean dip. Mince 1 tsp rosemary leaves & sprinkle over the dip.
Serve with crackers, bread sticks or crudités.
Makes 2 cups