White bean dip

Here's an easy and yummy after school or work snack. It took me ten minutes total and that's including picture taking time.

Ingredients:
- 1 cup Cannellini White beans - drained
- 1 garlic clove
- 1/4 cup olive oil
- 1 Rosemary sprig
- 1 large lemon - zested
- 1 heaping T Red pepper flakes
- Salt & pepper

In a food processor add in one can of beans (1/2 cup), olive oil, garlic clove, break up the Rosemary sprig into two pieces and set them on each side of the blades, lemon zest and a couple of shakes of the salt and pepper - Blend till smooth - Add in 2nd can of beans, red pepper flakes and blend again.

Serve on a plate and garish with more red pepper flakes. I sprinkled a little kosher salt on mine.


Now this is a great recipe to take and make it your own. You can add in more olive oil if needed, but I wouldn't do more than 2 tablespoons. Any more than that it will look oily.

If you like more of a citrus taste add in a teaspoon of lemon juice.

Serve with veggies, pita chips or on a toasted baguette.

The pita chips I bought are delicious, but remember you can easily make your own and spice them anyway you would like.


NOTES- Try to find the Cannellini beans, it will be worth the search. Sometimes they can be hard to find and you'll wonder if you can use the other white bean..... the Great Northern, I would say no.

Cannellini beans - have a slight nutty taste and are very creamy with a light outer flesh that blends well.

Great Northern beans - have a hint of nutty taste, thick skin like kidney beans and are very grainy.