Rosemary and Lemon White Bean Dip Recipe
Details
- Servings: 4
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: condiments and sauces
Cuisine
- south american
Ingredients
- 1 (15 1/2 ounce) can cannellini beans, drained and rinsed
- 2 medium cloves garlic, peeled
- 2 teaspoons freshly squeezed lemon juice and 1 teaspoon finely grated lemon zest from 1 lemon
- 1/4 cup plus 1 tablespoon extra virgin olive oil, divided
- 2 teaspoons finely minced fresh rosemary
- Kosher salt and freshly ground black pepper
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