This recipe for white bean dip is easy to make, as well as light on the waistline. The recipe has a Mediterranean flavor that is seasoned with fresh Meyer lemons, rosemary, and early spring green garlic.
The third appetizer we will be serving during our Super Bowl Healthy Eating Series is this yummy white bean dip. I like to serve it with an assortment of fresh vegetables as well as toasted baguette; but, to keep it healthy and in check with our Ten in 10 Healthy Challenge, I am serving it with some organic baby carrots I picked up from Happy Boy Farms. Whatever you decide to serve it with, it will be a crowd pleaser at your Super Bowl party.
White Bean Dip
2 15oz cans white beans, drained
4 cloves of garlic
1/2 c olive oil
1 teaspoon fresh rosemary, minced
3 lemons – zest only
1/2 lemon – juiced
kosher salt – to taste
fresh cracked black pepper – to taste
Put beans and garlic in a food processor, process until smooth.
Slowly add olive oil while the food processor is running.
Add the rosemary and lemon zest and lemon juice, pulse just until mixed.
Season with salt and pepper to taste.
Place in a bowl.
Garnish with a small amount of olive oil and more fresh rosemary.