Tuscan White Bean & Rosemary Dip


2 eight-ounce jars

  • 2 15-oz cans cannellini or other white beans
  • 2 cloves garlic, peeled
  • One lemon
  • 2 TB extra-virgin olive oil
  • 1 TB fresh rosemary
  • 1 tsp kosher salt
  • Freshly ground black pepper to taste
  1. Pour the beans into a small colander and rinse well.
  2. Place the beans and garlic into the bowl of your food processor and process until finely chopped.
  3. Juice the lemon using a citrus reamer.
  4. Add the lemon juice, olive oil and rosemary to the food processor and process until very smooth. Season well with salt and pepper.
  5. Refrigerate for several hours to allow the flavors to develop.
  6. Package the dip into clean 8-ounce glass jars and decorate with a label or hanging tag. (Food Swap contains beautiful, punch-out labels perfect for decorating your jars.