White Bean Spread With Crudite

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2 (15-ounce) cans cannellini beans or another white bean, drained and rinsed

5 cloves garlic, peeled and smashed

1 tablespoon finely chopped fresh rosemary

1 cup olive oil

Salt and pepper to taste

Assorted cut up veggies for dipping, try baby carrots, celery, radishes, bell peppers, red onion, scallions and cucumbers