|White Bean Dip with Rosemary|
Last year, Kevin and I took an Italian cooking and wine pairing class taught by Diane Manteca and Adam Centamore. Everything was delicious, but my favorite recipe from that evening was Diane’s Cannellini Bean Dip. It’s hearty, tasty and easy to prepate, and I often serve it to guests with crostini, but crudités could easy be substituted as a healthier option.
Diane was kind enough to allow me to share her recipe, and I’ve included a few tweaks I’ve made.
|ready to be pulsed|
|ready to be plated|
White Bean Dip with Rosemary
Original recipe courtesy of Diane Manteca
15 oz. cannellini beans (canned), drained and rinsed
1 clove garlic, peeled and minced
1 Tbsp. lemon juice
3 Tbsp. olive oil
2 Tbsp. fresh rosemary, finely minced
1 tsp. kosher salt
1/2 tsp. pepper
Place all ingredients in the bowl of a food processor or blender. Pulse the mixture until well blended. Serve with crudite, crackers or crostini.