This spread is buttery, rich and tasty. So simple in flavors. I was inspired to do this dip thanks to a good friend of mine who made it for me once. I loved it so much that I made it within days of first trying it. Since it is a very simple dip or spread it can easily be paired. I like it most on some raw onion crackers.
Ingredients:
- 3 cups cooked white beans
- 1/2 cup milk (I used almond)
- 1 tsp salt
- 2 TBS olive oil
- 4 cloves of garlic, sliced
- 1 sprig of rosemary
Steps:
- in a pan, heat the oil and simmer the garlic and rosemary (leave it on the stick!) until you smell the aromas, about 5 to 8 minutes
- once garlic done, remove the rosemary sprig from oil and toss or keep for decoration
- put everything in a food processor and blend until desired texture.
- to fancy it up you can save a few pieces of the toasted garlic as decoration
- this dip will save at least 5 days in the fridge
Pamplemousse 
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This is going to be a must try for me. I will however mince some Rosemary into the dip. I enjoy the cleanness of it. I don’t know how else to describe the flavor. It is up there with Cilantro for me. Very refreshing.
The rosemary here us very subtle which I intentionally do for the kids, but please let me know how it turns out with fresh minced added!
Reblogged this on Your Gateway to Health and commented:
What a nice change of pace for a spread or dip. The Rosemary infusing with the garlic…oh yeah. I see a protein high coming on.
Sounds delicious. I must try this at the weekend!
Let me know what you think!
I finally made this today. I used almond milk as you did and left my rosemary in. I used canned white beans and should have cut the salt back, however, this is fantastic!. ( Yup, no kids to contend with. ) Just a 16 yr old, and he won’t touch it because of the rosemary. I’m good with that. Next time I will add a touch of fresh cracked pepper and maybe a dash of sage. Yeah I can see this going many different directions. And this is how my avalanche of food ideas begin. Next up, black bean dip with onion, garlic, cilantro, jalapeno and smoked paprika. What do you think? If I had Anasazi beans, it would be more traditional for a Southwestern flare. (sigh), I better quit. Thanks again. Bob
LOVE all the inspiration flowing!!! You are getting ME inspired now!!
Honestly it never ends! Lol If you opened up a box of puzzle pieces, turned them all upside down, put the puzzle together, you would have a blank canvas on which to create your own picture. All it takes is a thought, that fleeting moment of, ‘I wonder if you could’, and all of a sudden a dish with flavors that you would never have thought of is created. Passion in food…it drives me crazy sometimes. But it’s good.
I made this for Thanksgiving and it was a hit! Happy Thanksgiving! Bob