Rosemary White Bean Dip

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.

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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