White Bean Dip with Rosemary Olive Oil

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

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