Rosemary and Lemon White Bean Dip

October 17, 2013

Football season brings endless snack menus and opportunities to get creative. Skip the store-bought potato chips and cheese dip come Super Bowl Sunday, and blend a batch of this creamy white cannellini bean dip from Serious Eats. Serve with baked pita chips lightly basted with olive oil, salt and pepper.

1 (15 1/2 ounce) can cannellini beans, drained and rinsed
2 medium cloves garlic, peeled
2 teaspoons freshly squeezed lemon juice and 1 teaspoon finely grated lemon zest from 1 lemon
1/4 cup plus 1 tablespoon extra virgin olive oil, divided
2 teaspoons finely minced fresh rosemary
Kosher salt and freshly ground black pepper
For full recipe instructions, click here.

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