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!