Delicious Dip

Rosemary-Lemo

During one of the blizzards last month, I went searching for a new dip recipe.  I wanted something a bit healthier.  This one is pretty decent; meaning there is no mayo or cream cheese.  Paula Deen is probably not making it.  I made it on Saturday night, and we really enjoyed it.

Rosemary Bean Dip

http://bitten.blogs.nytimes.com/2008/06/05/recipe-of-the-day-rosemary-lemon-white-bean-dip/

Ingredients

• 2 cups cooked white beans, like cannelini, drained but moist
• 1 to 3 cloves garlic, peeled
• Salt and freshly ground black pepper to taste
• 1/4 cup plus 1 tablespoon extra virgin olive oil
• 2 teaspoons minced fresh rosemary
• Grated rind of 2 lemons

Method

• 1. Put the beans in the container of a food processor with 1 clove of garlic and a healthy pinch of salt. Turn the machine on, and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste, and add more garlic if you like; then, puree the mixture again.
• 2. Place the mixture in a bowl, and use a wooden spoon to beat in the rosemary, lemon zest and the remaining tablespoon of olive oil. Taste, and add more salt and pepper as needed. Use immediately, or refrigerate for as long as 3 days.