White bean dip with rosemary olive oil
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Ingredients
4
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Preparation
Preparation15 min
Cook time7 min
- In a frying pan over medium heat, stir half the olive oil and the 2 cloves garlic for about one minute, until garlic is fragrant but not browned.
- Pour the oil and garlic into a food processor. Wipe out the pan and set aside.
- Add white beans, lemon juice, and salt to the food processor and process until smooth. Pour into a serving bowl.
- Return the frying pan to medium heat and add the remaining olive oil and the rosemary sprigs.
- Warm the rosemary in the olive oil until fragrant, about 3 minutes, stirring occasionally so the rosemary doesn't burn.
- Remove from heat and cool for 10 minutes. Discard the rosemary and drizzle the olive oil over the bean dip.
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