I'm always looking for a healthy snack, and this one is as tasty as it is healthy. It's my take on Bean & Rosemary Dip from The Essential Mediterranean Cookbook, 2006. It pairs well with crackers, pretzel thins, carrots or celery.
Recipe
Ingredients
2 cans cannellini beans
3 tbs olive oil
2 crushed garlic cloves
1 tablespoon chopped fresh rosemary
1 cup chicken stock (can substitute veggie stock)
2 tsp lemon juice
1/2 tsp salt
1/4 tsp pepper
zest of one half lemon
Instructions
1. Rinse & drain the beans; set aside
2. Heal olive oil in a saucepan and cook the garlic & rosemary for a minute
3. Add cannellini beans and chicken stock to the saucepan and bring to a boil. Once boiling, turn down heat to simmer for 4-5 minutes. Remove from heat & cool 15-20 minutes
4. Once cooled, blend in a blender until smooth.
5. Mix in lemon juice, lemon zest, salt & pepper.
6. Refigerate for 1 hour. The mixture will seem too watery prior to refrigerating, but will substantially thicken.
7. Enjoy!
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