Creamy Garlic and Rosemary Dip
1/2 cup extra virgin olive oil 1 head garlic, peeled and separated
1 tablespoon fresh rosemary
2 cans white cannellini beans, rinsed and drained
2 tablespoons lemon juice Salt and pepper
Pour the oil into a saucepan and add the garlic and the rosemary. Turn the pot on to simmer. Keep the oil on a very low simmer and cook the garlic gently until very soft. Don’t let the garlic burn or turn brown. When done, place the beans in the bowl of a food processor and add the oil and the rest of the ingredients. Puree to smooth, season to taste. Serve with crackers or fresh vegetables.