Friday, January 06, 2006

Super Easy White Bean and Rosemary Dip

1 15 oz can of cannellini beans, drained
2 tbsp olive oil
2 tsp dried rosemary
1 garlic clove

Combine all ingredients in food processor and pulse until smooth. Add salt and pepper to taste. Serve immediately or refridgerate for up to 2 days.

Serve with pita chips (To make, cut pita bread into triangles, drizzle with olive oil & salt and bake in single layer on cookie sheets for 6 - 7 minutes at 450 degrees)

See? There's a reason they are called Super Easy!


clipper829 said...

Ooh! I love bean dip! Thanks for this!

Jaime said...

i am having a dinner guest tomorrow and i am going to try this - can't wait!

Jaime said...


Sarah said...

i know! who knew cannellini beans were so tasty? not me! i'm glad you liked it. :-)