This is gorgeous and quite potent as the fresh rosemary flavor develops, so don’t put more in than the recipe states.
2 x 15oz cans cannelini beans, drained and rinsed
1/4 cup extra virgin olive oil, plus a little extra for drizzling.
2 tbsp red wine vinegar
2 tbsp fresh rosemary leaves
2 tsp salt
1 1/2 tsp freshly ground black pepper
1/3 cup fresh Italian parsley (flat leaf parsley)
In a food processor, combine the beans, oil, vinegar, parsley, rosemary, salt and pepper and process until smooth.
(At this point, empty into a nice container, cover and refrigerate for at least 8 hours and up to 3 days to let the flavors develop. Bring to room temperature before serving)
When you are ready to serve, stir the dip, taste and season if necessary, drizzle with a little more oil and sprinkle chopped parsley.
** What is also great is roasting whole garlic heads with the top 1/3 sliced off, olive oil poured over, fresh thyme, salt and pepper, wrapped individually in foil then roasted at 300 degrees for at least 1 1/2 hours. Squeeze some of this garlic into the food processor with the bean spread and puree.
it adds another dimension!
This is even good on cucumber slices, if you’re on a low carb diet. Otherwise, serve with pita wedges,toasted baguette or crackers
This sounds delicious!