Description
Eight small portions of white-bean rosemary dip.
Ingredients
Scale
- 2 15-ounce cans Canned cannellini beans, drained and rinsed
- 1/4 cup Extra-virgin olive oil
- 2 tablespoons Fresh lemon juice
- 1 clove Garlic clove
- 1 tablespoon Fresh rosemary, finely chopped
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Freshly ground black pepper
- 2 tablespoons Cold water
Instructions
- Drain and rinse two 15-oz cans of cooked cannellini beans. Strip rosemary leaves from woody stems and chop 1 tbsp finely; chop one garlic clove.
- Add beans, 1/4 cup olive oil, 2 tbsp lemon juice, garlic, rosemary, 1/2 tsp salt, 1/4 tsp pepper and 2 tbsp cold water to a food processor. Blend, scraping down the bowl, until smooth.
- Taste and adjust salt or lemon after measuring any changes. If the working batch is too thick, document additional water one tablespoon at a time rather than rewriting the yield silently.
- Spoon into a bowl for eight appetizer portions. Bread or raw vegetables can be served separately but are not in the measured card. Record actual bean weight after drainage and final dip volume in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate; measured bean drainage and processor texture can change yield and water needs.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
Nutrition
- Serving Size: Approximately one quarter cup, pending measured final yield