Wyllie Fox Farm Recipe-White Bean Dip with Rosemary Olive Oil

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