Sunday, February 27, 2011

The Recipe: White Bean Dip

from "Everyday Food"

In a food processor, combine 2 cans (15.5 oz. each) cannelini beans, rinsed & drained, 3 tablespoons extra-virgin olive oil, 1 to 2 tablespoons red-wine-vinegar, and 1/4 cup water. Process until smooth, adding more water if necessary. Add 2 teaspoons finely chopped fresh rosemary and pulse until combined. Season with coarse salt and ground pepper. Transfer to a serving bowl and drizzle with a little oil. Serves 6.

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