Wednesday, November 30, 2011


A little something to share at all these end-of-year functions!

White Bean Dip

  • 2 cans  cannellini beans
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 to 2 tablespoons red-wine vinegar
  • 1/4 cup water
  • 2 teaspoons finely chopped fresh rosemary
  • Coarse salt and ground pepper

In a food processor, combine the 2 cans of rinsed and drained beans with oil, vinegar and water.  Process until smooth adding more water if needed.  Add rosemary and pulse until combined.  Season and transfer to a serving bowl and drizzle with a little extra oil.  Serve with a sliced baguette, sliced, brushed with olive oil and toasted lightly.

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