Lemon-Rosemary White Bean Spread

This 6 ingredient savory spread is one of my entertaining usuals, the flavour improves if it is refrigerated for at least a few hours and, it keeps for up to a week.  I try to make two dips or spreads a week so I have one readily available to eat fresh cut veggies with.  I probably say this often but I’d make a double batch!

Small sauce pan, low medium heat:

1/4         cup Extra Virgin Olive Oil
1              teaspoon Fresh Rosemary, minced
1              Lemon, zest and juice
1/4         teaspoon Ground Pepper
1 1/2      cups Cannellini or other White Bean
Sea Salt to taste

Saute olive oil, rosemary, lemon zest and ground pepper for 1 minute or just until the oil begins to bubble.  Remove from heat and let sit for 10 minutes.

Puree the beans in a blender or processor.  Add the oil, lemon, rosemary mix.  Process for at least a minute until the spread is smooth and light.

Blend in lemon juice and sea salt to taste.

Transfer to a covered container and refrigerate.

Makes approximately 1 1/4 cups.


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