Italian

Rosemary Lemon White Bean Dip/Spread is for Snack.

Rosemary Lemon White Bean Dip/Spread takes 10 minutes to prepare.

Rosemary Lemon White Bean Dip/Spread takes several minutes to cook.

Rosemary Lemon White Bean Dip/Spread makes 8 servings.

The ingredients for Rosemary Lemon White Bean Dip/Spread are:

Rosemary-Lemon White Bean Dip
Yield 2 cups

Time 10 minutes using precooked or canned beans

Mark Bittman

Ingredients
2 cups cooked white beans, like cannelini, drained but moist
1 to 3 cloves garlic, peeled
Salt and freshly ground black pepper to taste
1/4 cup plus 1 tablespoon extra virgin olive oil
2 teaspoons minced fresh rosemary
Grated rind of 2 lemons

Here is how you make Rosemary Lemon White Bean Dip/Spread:

1. Put the beans in the container of a food processor with 1 clove of 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 the mixture again. 2. Place the mixture in a bowl, and use a wooden spoon to beat in the rosemary, lemon zest and the remaining tablespoon of olive oil. Taste, and add more salt and pepper as needed. Use immediately, or refrigerate for as long as 3 days.Number of Servings: 8Recipe submitted by SparkPeople user NPWEST.

The nutritional information for Rosemary Lemon White Bean Dip/Spread is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 92.2

• Total Fat: 5.3 g
• Cholesterol: 0.0 mg
• Sodium: 180.2 mg
• Total Carbs: 3.6 g
• Dietary Fiber: 3.1 g
• Protein: 3.1 g

Rosemary Lemon White Bean Dip/Spread is Italian cuisine.