White Bean Dip

As promised in my Teen Witch Post, here is the recipe for the White Bean Dip. : )

I have made this 2 or 3 times and each times it comes out great.  I think I might start making this instead of buying hummus.

White Bean Dip with Rosemary

From Country Living Magazine June 2008

Makes: 1.5 cups Prep: 10 Minutes

1 (15 oz.) can canellini or other white beans, rinsed and drained

1/4 cup olive oil

2 tablespoons lemon juice

1 teaspoon fresh rosemary

1 small garlic clove, minced

salt to taste, pepper to taste

Puree all ingredients in a food processor until smooth. 

If making it to serve, lightly drizzle with additional olive oil and garnish with sprig of Rosemary for serving.

It tastes best served in fun colorful bowls! : )

It was served with veggies and pita chips.  (Be careful, bean dip fills you up faster than you think, and so do pita chips, so careful with that combo! ha!)