Tuscan Bean Dip with Grilled Bread
 
Ingredients
  • 14 ounce can cannellini beans, rinsed and drained
  • 5 Tablespoons extra virgin olive oil
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 1 clove garlic, crushed
  • Juice of 1 lemon
  • 1 teaspoon cayenne pepper
  • Sea salt and freshly ground black pepper, to taste
  • For serving: Slices of grilled crusty bread, or assorted vegetable crudités
Instructions
  1. Place all ingredients in a food processor or blender, taste for seasoning, then blend until smooth. If not serving immediately, refrigerate in a covered container until ready to serve.
  2. To serve, spoon into serving dish, drizzle with some olive oil, and sprinkle with some chopped rosemary. Serve with grilled bread or crudités. Serves 4.
Recipe by The Culinary Cellar at https://theculinarycellar.com/tuscan-bean-dip-with-grilled-bread/