Sunday, July 27, 2008

White Bean Dip

by Cathy Lowe

1 can white cannellini beans, drained and rinsed
3 cloves garlic
2 tablespoons olive oil
1 lemon
Hot pepper sauce
1 teaspoon rosemary

In food processor combine beans and garlic. Process and add rosemary and olive oil. Squeeze in lemon juice and a dash of hot pepper sauce. Process until smooth. Scoop into dish and serve with toasted pitas or focaccia bread.

Serve with sliced tomatoes, mozzarella and pesto.

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