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Tuscan White Bean Dip
Tuscan White Bean Dip
2 cans white beans (cannellini)
5 tbsp EVOO
5 cloves fresh garlic (power works too)
Fresh Rosemary (dried also works)
Crush Garlic with hands, heat in oil on low for approx. 5 minutes. Add rosemary cover and remove from heat for another 5 minutes. Strain oil to remove garlic and rosemary leaves into food-processor. Drain (do not rinse) beans and add to oil in food-processor. Blend until paste. Refrigerate. Best served room temperature. Serves about 5 per can of beans.
Cook time 10 minutes
Total time 12 minutes
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