Ingredients
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
Directions
- In a saucepan, combine the olive oil, garlic and rosemary. Steep the flavors over medium heat until the garlic begins to darken. About 8 minutes. Remove from heat and let cool for 5 minutes.
- In the bowl of a food processor, combine the beans, unstrained infused olive oil, salt and pepper and process until smooth. Taste for seasoning and adjust. Transfer to a serving bowl and serve with crudite.