A creamy pop of flavor is a great way to start the dinner hour! This dip does not disappoint and is perfect served on crostini or crackers with a glass of wine, with a platter of crudités, or even spread on a tortilla or pita and stuffed with veggies for a quick wrap or sandwich. You will want this in your refrigerator often as an appetizer, snack, or sandwich component!
4 cloves of garlic, coarsely chopped
1 1/2 Tablespoons fresh rosemary leaves, coarsely chopped
1/4 cup olive oil
1/2 teaspoon crushed red pepper
1-15ounce can cannelini beans, rinsed and well drained
1/2 teaspoon salt
Water, if needed, to thin
Combine the garlic, rosemary, olive oil, and crushed red pepper in a saucepan or skillet. Heat over low heat for about 10 minutes, or until the garlic is translucent and rosemary is very soft. Do not allow to boil as garlic will become bitter, keep below a simmer.
Place beans in a food processor and then add olive oil mixture. Process until very smooth, with no large bits of rosemary. Specks of pepper and rosemary will be visible, but there should not be any large pieces.
Season to taste with salt.
Serve with crostini.