Ingredients
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2
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1 - 3
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1/4
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1
-
-
2
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2
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-
-
-
-
-
-
-
Directions
Rosemary-Lemon Bean Puree, Adapted from The Minimalist Cooks at Home by Mark Bittman Who says delicious dips have to be laden with fat – this one is very simple and so tasty A refreshing alternative , This was very good and I’ll definitely be making this again used dried rosemary (~ 3/4 teaspoon) and canned cannellini beans, and I chose to use 3 large garlic cloves What a wonderful dip for spicy blue or red corn chips!! Thanks evelyn/athens for a new idea Made for the FAMILY PICKS round of ZWT5, for the Bodacious Brickhouse Babes
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Steps
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1
Done
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Put the Beans in the Container of a Food Processor With 1 Clove of the Garlic and a Healthy Pinch of Salt. Turn the Machine on and Add the 1/4 Cup Olive Oil in a Steady Stream Through the Feed Tube; Process Until the Mixture Is Smooth. Taste and Add More Garlic If You Like, Then Puree Again. |
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2
Done
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Place the Mixture in a Bowl and Use a Wooden Spoon to Beat in the Rosemary, Lemon Zest, and Remaining Olive Oil. Taste and Add Salt and Pepper as Needed. Use Immediately or Refrigerate Up to 3 Days. |
