White Bean and Rosemary Dip

Portion Size: 2 tablespoons

Ingredients: Yields: 2 cups

Ingredients Notes: 
2 (14 ounce) cans cannellini beansDrained and rinsed.
1 tablespoon extra-virgin olive oil 
2 teaspoons fresh rosemary or driedWashed, trimmed and finely chopped
½ teaspoon salt 
¼ teaspoon black pepper 
For gluten free (GF); This is a gluten free recipe. Always check each ingredient to be sure it is gluten free.

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Blend  beans, olive oil, salt, pepper and rosemary in a food processor.  If necessary add extra water until the smooth consistency is achieved
2Mix until well blended.  Refrigerate. 
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Jacqueline Larson M.S., R.D.N. and Associates