Raise your hand if your calendar is often crammed with activities. I don’t know about you, but our social calendar seems to revolve around food. In December, for example, I had three separate events centered around cookies. From cookie exchanges to cookie Fridays at the office, I was slightly overloaded on the sugar. Earlier this month, we hosted the dessert portion of a progressive dinner, and then, I decided to bake some cupcakes for our small group just because it had been a while since I’d made some.
I firmly believe that life (as far as food goes, anyway) is all about balance, so when our social life became all about dessert, I started looking for something to offset all the sweetness.
I wanted something that would be easy to put together. Bonus points if I can make it with whatever was in my pantry / fridge. I remembered Annie’s white bean dip, and I thought it’d be perfect for the occasion. Plus, it’s healthy, and it takes all of 5 minutes to make. Cutting the veggies for serving takes longer than making the dip!
And, even better, it’s a dip that Andy truly enjoyed, which is saying something.
Garlic Rosemary White Bean Dip
2 15 oz. cans of great northern beans, rinsed and drained
4 cloves of garlic
2 tablespoons fresh rosemary, chopped
1/2 teaspoon kosher salt
2 tablespoons water
6 tablespoons olive oil
freshly ground black pepper
Place the garlic and rosemary in the bowl of a food processor and pulse until the mixture is finely minced. Add the beans, salt and water to the bowl and process until the mixture is coarsely pureed. Scrape down the sides of the bowl as needed.
With the food processor running, pour the olive oil into the bean mixture and process until it is fully combined. Scrape the sides of the bowl, and then process another 2-3 minutes, or until the mixture is smooth and fluffy. Taste the dip and season with pepper and salt if needed.
Serve with sliced vegetables and crackers. Store leftovers in an airtight container in the refrigerator.
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