Recipe courtesy of NatalieC99
2 cans (15 oz each) white cannellini beans, drained and rinsed
1/3 cup extra virgin olive oil
2 cloves garlic, popped from skin
Coarse salt and black pepper to taste
4 sprigs of rosemary, leaves stripped from stems
PREPARATION:
Heat 1/3 cup oil and garlic in microwave on high for 45 seconds
Add oil, garlic, salt, pepper, and rosemary to beans and place in food processor
Process dip until smooth and transfer to serving dish
I usually serve this with homemade pita chips. Cut the pitas into eight wedges drizzle with olive oil (I've even used olive oil spray, and it's worked well), salt, pepper and oregano and place in oven, at 400 degrees, for about 10 minutes are until lightly toasted.
1/3 cup extra virgin olive oil
2 cloves garlic, popped from skin
Coarse salt and black pepper to taste
4 sprigs of rosemary, leaves stripped from stems
PREPARATION:
Heat 1/3 cup oil and garlic in microwave on high for 45 seconds
Add oil, garlic, salt, pepper, and rosemary to beans and place in food processor
Process dip until smooth and transfer to serving dish
I usually serve this with homemade pita chips. Cut the pitas into eight wedges drizzle with olive oil (I've even used olive oil spray, and it's worked well), salt, pepper and oregano and place in oven, at 400 degrees, for about 10 minutes are until lightly toasted.
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