White bean dip with rosemary olive oil

Name: White bean dip with rosemary olive oil
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4
Cuisine: En
Ingredients: 1/4 cup olive oil, divided; 2 cloves garlic, peeled and minced; 2 cans (15 oz.) white beans, drained and rinsed; 2 tablespoons fresh lemon juice; 2 teaspoons kosher salt; 1/4 teaspoon freshly ground black pepper; 3 sprigs fresh rosemary, rinsed

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Starter

4 servings

Very Easy

22 min

Ingredients

1/4 cup olive oil, divided
2 cloves garlic, peeled and minced
2 cans (15 oz.) white beans, drained and rinsed
2 tablespoons fresh lemon juice
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3 sprigs fresh rosemary, rinsed

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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