Rosemary and Lemon White Bean Dip

Ingredients

• 1 can cannellini beans, drained and rinsed
• 2 medium cloves garlic, peeled
• 2 teaspoons freshly squeezed lemon juice and 1 teaspoon finely grated lemon zest from 1 lemon
• 1/4 cup plus 1 tablespoon extra virgin olive oil, divided
• 2 teaspoons finely minced fresh rosemary
• Kosher salt and freshly ground black pepper

Directions

1. Add the beans, garlic, and lemon juice to a food processor bowl fitted with the steel blade. Pulse a few times, just until the beans are coarsely broken up. Start the processor, then slowly drizzle in 1/4 cup of oil through the feed tube and continue processing until the dip is smooth.
2. Spoon the bean mixture into a small bowl. Mix in the rosemary, lemon zest, and the remaining 1 tablespoon of oil. Add salt and pepper to taste. Serve right away, or refrigerate in an airtight container for up to 3 days.