Rosemary Lemon White Bean Dip

1 (15 ½ ounce) can cannellini beans, drained and rinsed

2 medium cloves garlic, peeled

2 teaspoons freshly squeezed lemon juice and 1 teaspoon finely grated lemon zest from 1 lemon

¼ cup plus 1 tablespoon extra virgin olive oil, divided

2 teaspoons finely minced fresh rosemary

Kosher salt and freshly ground black pepper

Place beans, garlic, and lemon juice in the workbowl of a food processor fitted with a steel blade. Pulse until beans are roughly chopped.
With motor running, slowly pour ¼ cup of oil through feed tube. Process until mixture is smooth.
Transfer bean mixture to a small bowl. Stir in rosemary, lemon zest, and remaining 1 tablespoon of oil. Season with salt and pepper to taste. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🫕Dip

CuisineMediterranean

Occasions📆Everyday🎊Party

Season🔁Year-round

DifficultyVery Easy ⏰ 10m