• 1serving
  • 10minutes
  • 19calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, C
MineralsZinc, Copper, Natrium, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Tbsp olive oil

  2. 2 cloves garlic, thinly sliced

  3. 1 tsp fresh rosemary

  4. 1 15-oz can cannellini or other white beans, rinsed

  5. 1 Tbsp fresh lemon juice

  6. Kosher salt and pepper

Instructions Jump to Ingredients ↑

  1. Heat the oil in a small skillet over medium heat. Addthe garlic and rosemary and cook, stirring occasionally,until the garlic is golden brown, 1 to 2 minutes.

  2. Transfer the garlic-rosemary oil to the bowl of afood processor. Add the beans, lemon juice, and 1⁄4tsp each salt and pepper, and process until smooth,adding 1 Tbsp water if the mixture seems too thick.

  3. Make-Ahead Tip: Refrigerate the dip for up to 1 day.


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