White Bean Dip with Parsley and Rosemary


1 clove garlic

1 15-oz can cannellini beans, drained and rinsed

1/4 cup fresh parsley

3 Tbs. fresh lemon juice

3 tbs. olive oil

1/2 tsp. chopped fresh rosemary


Chop garlic finely in food processor.  Add beans, parsley, lemon juice, oil and rosemary, and blend until creamy.  Season with salt and pepper.  Great to serve with sliced vegetables or to use as a spread on a sandwich.

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