This is a wonderful and easy dip, perfect for spring and summer. I found it in an issue of Our State magazine and have made it several times. It's a lot like hummus. I would consider it part of the hummus family, but it's a lot less complicated than hummus is to make (depending on the recipe you use for hummus.) It's good with pita chips, veggies or crackers. I like it with rosemary and olive oil triskets :) Hope you enjoy!
White Bean Dip
2 14.5 oz cans navy or cannellini beans
2 cloves garlic, minced
juice from 1 lemon
1/2 tsp salt
2 tsp fresh rosemary, chopped or 1 tsp dried rosemary
1/4 cup olive oil
Mix all ingredients in a bowl. Mash beans with a fork, leaving a few whole. Serve then or chill for a few hours and serve. Makes about 2 cups.
I use a potato masher on the beans as it takes less time.
Enjoy!
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