Portion Size: 2 tablespoons

Ingredients: Yields: 2 cups

Ingredients	Notes:
2 (14 ounce) cans cannellini beans	Drained and rinsed.
1 tablespoon extra-virgin olive oil
2 teaspoons fresh rosemary or dried	Washed, trimmed and finely chopped
½ teaspoon salt
¼ teaspoon black pepper

Directions:

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